classic starters
tasty light bites and dips
deviled eggs
In the sixties, deviled eggs were a mainstay at picnics and dinner parties. Our healthy version of this family classic cuts some of the yolks and mayonnaise and adds chopped veggies. The result is more delicious and decidedly healthier.
SERVES 6
Vegetarian
8 large eggs
1 small celery stalk, finely chopped (about ¼ cup)
1 small carrot, shredded (about ¼ cup)
2 tablespoons thinly sliced scallion
2 tablespoons fat-free sour cream
1 tablespoon low-fat mayonnaise
2 teaspoons deli-style mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.
2 Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.
3 Spoon the filling into the hollows of the remaining 12 halves of whites, mounding to fill. Place on a platter, cover with plastic, and refrigerate at least 1 hour. Serve cold.
PER SERVING (2 stuffed egg halves): 73 Cal, 4 g Total Fat, 1 g Sat Fat, 142 mg Chol, 232 mg Sod, 3 g Carb, 0 g Fib, 7 g Prot, 36 mg Calc. PointsPlus value: 2.
No matter how casual or formal the get-together, Deviled Eggs are always a favorite. They’re great for the cook, too, since you can make them a day ahead and store them tightly covered with plastic wrap in the refrigerator.
cheese ball
The seventies cheese ball was pre-dinner staple, dressing up any table. We’ve cut the fat but added flavor with subtle spices. Whether you shape it into a ball or a log, the mixture is soft and lusciously spreadable.
SERVES 16
Vegetarian
¾ cup shredded low-fat sharp cheddar cheese
¾ cup no-salt-added, reduced-fat (2%) cottage cheese
1 tablespoon Dijon mustard
⅛ teaspoon cayenne
1 (8-ounce) package fat-free cream cheese, cut into quarters, at room temperature
1 (.9-ounce) package dry vegetable soup/recipe mix
½ cup fresh parsley
1 Pulse the cheddar cheese, cottage cheese, mustard, and cayenne in a food processor until very smooth, about 2 minutes. Add the cream cheese and soup mix; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of plastic wrap.
2 Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.
3 Just before serving, sprinkle about half of the chopped parsley in a circle onto a sheet of plastic wrap. Unwrap the cheese ball or log and place on the parsley. Sprinkle the remaining parsley on top and press to help the leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and surround with cut-up vegetables of your choice.
PER SERVING (2 tablespoons): 42 Cal, 1 g Total Fat, 1 g Sat Fat, 4 mg Chol, 219 mg Sod, 2 g Carb, 0 g Fib, 5 g Prot, 67 mg Calc. PointsPlus value: 1.
Instead of the parsley, you can press chopped walnuts into the cheese balls (1 cup of walnut pieces, chopped, will increase the per-serving PointsPlus value by 1.)
(clockwise from top left) Cheese Crisps, Cheese Ball, Cheese Puffs, and Deviled Eggs
cheese puffs
Looking for an easy crowd pleaser? Look back to this sixties classic cocktail-party staple. Crispy on the outside with creamy centers, they’re irresistible morsels. Even better, you can make them in advance, freeze them, and reheat them at the last minute.
SERVES 15
Vegetarian
1 (12-ounce) can evaporated fat-free milk
2 tablespoons unsalted butter
¾ teaspoon dry mustard
¾ teaspoon salt
¼ teaspoon ground pepper
1 cup all-purpose flour
⅓ cup freshly grated Parmesan cheese
2 large eggs
1 teaspoon baking powder
3 egg whites
½ cup shredded reduced-fat cheddar cheese
1 Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.
2 Adjust the racks to divide the oven into thirds; preheat the oven to 400°F. Line two baking sheets with foil and lightly coat with nonstick spray.
3 With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.
4 Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 1½-inch-long “fingers,” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.
PER SERVING (5 puffs): 96 Cal, 4 g Total Fat, 2 g Sat Fat, 37 mg Chol, 255 mg Sod, 9 g Carb, 0 g Fib, 6 g Prot, 147 mg Calc. PointsPlus value: 3.
To freeze the cooled puffs, place them on a baking sheet in the freezer until firm. Transfer to zip-close freezer bags and freeze for up to two months. To reheat frozen puffs, arrange on baking sheets. Bake in a preheated 375°F oven until hot and crisp, 10 to 15 minutes.
cheese crisps
In the nineties, frico—little discs of grated cheese, fried to an irresistible chewy crispness—were all the rage at trendy Italian eateries. Who’d have thought that Weight Watchers anticipated the trend as far back as the sixties, when members made Cheese Crisps in their Teflon frying pans? These savory little treats make great cocktail nibbles.
SERVES 16
Vegetarian
1 cup shredded part-skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon all-purpose flour
1 Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray.
2 Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5–7 minutes.
3 Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature.
PER SERVING (1 crisp): 25 Cal, 2 g Total Fat, 1 g Sat Fat, 4 mg Chol, 52 mg Sod, 1 g Carb, 0 g Fib, 2 g Prot, 63 mg Calc. PointsPlus value: 1.
Not only are these a terrific cocktail nibble, they’re also great to serve alongside a bowl of soup or on top of a tossed green salad.
nachos grande
Walk into any popular bar/restaurant, and you’d find this appetizer on the menu—usually being washed down with Mexican beers or festive frozen Margaritas. You can create all that fun in your own kitchen too, minus the booze if you prefer: Serve up this leaner version at your next party, or as a special midweek treat for the kids.
SERVES 8
1 teaspoon canola oil
1 cup cooked or rinsed drained canned red kidney beans
¼ pound lean ground turkey breast
1 small onion, chopped
1 (14½-ounce) can diced tomatoes with green chiles
2 teaspoons Mexican seasoning mix
¼ teaspoon salt
6 ounces reduced-fat restaurant-style tortilla chips
¾ cup shredded reduced-fat cheddar cheese
12 pitted small black olives, sliced
¼ cup sliced pickled jalapeño peppers, drained
½ cup fat-free sour cream
1 Preheat oven to 425°F. Spray a baking sheet with nonstick spray.
2 Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then stir in the beans, turkey, and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.
3 Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeño peppers. Bake until the cheese just melts, about 5 minutes. Transfer the nachos to a serving platter. Top with the turkey mixture and sour cream and serve at once.
PER SERVING (1¼ cups): 204 Cal, 4 g Total Fat, 2 g Sat Fat, 17 mg Chol, 483 mg Sod, 29 g Carb, 4 g Fib, 13 g Prot, 141 mg Calc. PointsPlus value: 5.
swiss fondue
Fondues, the quintessential sixties gourmet treat, are back in style, and we’ve found a way to make them a lot more Weight Watchers friendly. It starts with substituting pureed beans for some of the cheese, then adding some shredded aged Asiago cheese for a flavor boost. Serve it with steamed vegetables like broccoli and carrots, and slices of tart apple (like Granny Smith or Braeburn).
SERVES 10
Vegetarian
1 (19-ounce) can cannellini (white kidney) beans, rinsed and drained
½ cup reduced-fat (2%) milk
½ small garlic clove
¾ cup dry white wine
5 ounces imported Swiss Gruyère cheese (about 1¾ cups)
1 ounce coarsely grated aged Asiago cheese (about ⅓ cup)
2 teaspoons cornstarch, dissolved in 1 tablespoon water
1 tablespoon kirsch (optional)
⅛ teaspoon nutmeg
1 Place the beans and milk in a food processor; puree, scraping the sides of the work bowl frequently, until absolutely smooth, at least 3 minutes.
2 Rub a medium nonreactive saucepan with the garlic; discard the garlic. Pour the wine into the saucepan and bring to a simmer over medium heat. Add the Gruyère cheese and Asiago cheese, a handful at a time, stirring constantly with a wooden spoon in a zigzag motion, until the cheese is melted, 5–8 minutes (do not boil or the cheese will clump). Stir in the bean mixture, dissolved cornstarch, kirsch (if using), and nutmeg; continue cooking, stirring gently, until smooth and slightly thickened, 5–6 minutes longer. Transfer to a large fondue pot and set over low heat to keep warm. Serve at once.
PER SERVING (about ⅔ cup): 133 Cal, 6 g Total Fat, 4 g Sat Fat, 19 mg Chol, 192 mg Sod, 11 g Carb, 2 g Fib, 9 g Prot, 212 mg Calc. PointsPlus value: 3.
If you have leftover fondue, it will keep, covered, in the refrigerator for three days. To reheat, place it in a microwavable bowl, cover loosely, and cook on Medium power, stirring every 10 seconds or so, until just melted.
creamy onion dip
In the 1950s, California Dip—a high-fat, high-sodium combo of sour cream and onion soup mix, usually accompanied by a bowl of equally high-fat, high-sodium potato chips—took the nation by storm. The good news is that our from-scratch version served with healthful veggies gives you tons of great onion flavor without sacrificing your eating plan.
SERVES 8
2 teaspoons olive oil
1 large sweet onion, finely chopped
¼ cup water
1 beef bouillon cube
1 cup plain low-fat Greek yogurt
⅓ cup light mayonnaise
2 teaspoons fresh lemon juice
⅛ teaspoon salt
4 cups assorted vegetables (such as carrots, celery, and bell peppers), cut-up
1 Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion. Cover and cook, stirring occasionally, until softened, 5 minutes. Reduce the heat to medium-low, uncover and cook, stirring frequently, until onion is very soft and golden brown, 20 to 25 minutes. Spoon the onion onto a plate. Add the water to the skillet and crumble in the bouillon cube, stirring until the cube dissolves. Let the onion and the broth stand until cool, 20 minutes.
2 Stir together the onion, broth, yogurt, mayonnaise, lemon juice, and salt in a medium bowl. Cover and refrigerate until chilled, at least 2 hours or up to 3 days. Serve with the vegetables.
PER SERVING (¼ cup dip with ½ cup vegetables): 78 Cal, 4 g Total Fat, 1 g Sat Fat, 5 mg Chol, 304 mg Sod, 7 g Carb, 1 g Fib, 4 g Prot, 56 mg Calc. PointsPlus value: 2.
white bean-tomato dip with grilled peppers
This super-flavorful hors d’oeuvre relies on many of the healthful ingredients of the Mediterranean diet, including olive oil, beans, yogurt, and fresh vegetables. It’s a great beginning to any meal, but it also makes a brilliant light lunch or a side dish to serve with grilled fish.
SERVES 8
Vegetarian
1 tablespoon olive oil
2 garlic cloves, minced
⅛ teaspoon crushed red pepper
2 plum tomatoes, finely chopped
1 (15 ½-ounce) can cannellini (white kidney) beans, rinsed and drained
¼ cup plain fat-free Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
½ teaspoon salt
4 large assorted-color bell peppers, cut into 1-inch strips
1 Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the garlic and red pepper and cook, stirring, until the garlic is golden, about 1 minute. Add the tomatoes and cook, stirring occasionally, until softened, 3 minutes. Set aside.
2 Puree the beans in a food processor, scraping the sides of the work bowl frequently, until absolutely smooth, at least 3 minutes. Add the yogurt, lemon zest, lemon juice, rosemary, and salt and pulse until blended. Add the tomato mixture and pulse just until blended. Spoon the dip into a bowl.
3 Spray a ridged cast-iron grill pan with olive oil nonstick spray and set over medium-high heat until hot. Place the bell peppers in the pan, in batches, and grill, turning often, until charred on their edges, 8–10 minutes. Transfer the bell peppers to a serving platter and serve with the dip.
PER SERVING (¼ cup dip with about ½ cup bell peppers): 100 Cal, 2 g Total Fat, 0 g Sat Fat, 0 mg Chol, 263 mg Sod, 16 g Carb, 3 g Fib, 5 g Prot, 56 mg Calc. PointsPlus value: 2.
best-loved snacks
It’s no surprise to anyone who has ever tried to lose weight that snacks can play a key role. Having a few healthy options on hand can offset hunger (both real and imagined) and help you feel more in control when a craving for something a little sweet—or salty, crunchy, or creamy—hits. Here are a baker’s dozen of the easiest, most popular snacks that members have vouched for through the years. The best part? All clock in at 4 PointsPlus value or less. Each recipe makes one serving.
the classics revisited
stuffed celery redux
Spread 2 tablespoons fat-free cream cheese into 4 celery sticks and dot with 1 tablespoon dried cranberries. PointsPlus value: 2
swingin’ sixties cheese dip
Purée 6 tablespoons fat-free cottage cheese, 1 tablespoon fat-free milk, and ½ clove garlic in a blender until smooth. Season with salt, paprika, and Worcestershire sauce. PointsPlus value: 1
nutty apple slices
Spread slices from 1 small apple with 2 teaspoons peanut butter. Sprinkle with cinnamon if you like. PointsPlus value: 4
frozen chocolate-banana pop
Insert a popsicle stick in half a banana and freeze on a wax paper-lined plate. Microwave 2 tablespoons bittersweet chocolate chips in small bowl until melted. Coat banana with chocolate and freeze until firm. PointsPlus value: 4
frozen grapes:
Break grapes into small clusters, place in a single layer on a plate and freeze. PointsPlus value: 0
buttermilk shake
Blend ½ cup fresh or frozen unsweetened strawberries, a few drops vanilla, 1 teaspoon honey, and 1 cup low-fat buttermilk until smooth. PointsPlus value: 4
new snack staples
kale chips
Spray 1 cup torn kale leaves lightly with nonstick spray and toss with a pinch each salt and pepper. Bake in 400°F oven until crisp, about 8 minutes. PointsPlus value: 1
spicy roast chickpeas
Rinse and pat dry ½ cup canned chickpeas. Bake on small parchment-lined baking sheet in 375°F oven until very crisp, about 45 minutes. Sprinkle with pinch each cumin powder, chipotle chile power, and salt. PointsPlus value: 3
crunchy almond cakes
Spread 2 teaspoons almond butter over 2 large rice cakes. PointsPlus value: 4
chocolate yogurt pudding
Combine ¾ cup plain fat-free Greek yogurt with 2 teaspoons unsweetened cocoa powder and 1½ teaspoons honey. PointsPlus value: 3
banana “ice cream”
Chop a large ripe banana and freeze until solid, at least 2 hours. Pulse in a food processor until light and creamy. PointsPlus value: 0
coffee frappé
Freeze ½ cup coffee in an ice cube tray. Blend with ½ cup fat-free milk and a few drops vanilla extract. PointsPlus value: 1
chipotle chili popcorn
Sprinkle 3 cups air-popped popcorn with chipotle chili powder. PointsPlus value: 2
spanakopita triangles
Serve this classic Greek spinach pie as an appetizer for eight, or as an entrée for four with a salad or soup on the side. The triangles can be baked up to 3 hours in advance, then reheated in a 375°F oven until crisp, about 8 minutes.
SERVES 8
Vegetarian
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
⅔ cup crumbled reduced-fat feta cheese
3 scallions, chopped
1 large egg white
1½ tablespoons fresh dill, or ¾ teaspoon dried
¼ teaspoon freshly ground pepper
8 (14 × 18-inch) sheets phyllo dough, at room temperature
2 tablespoons olive oil
1 Place the oven rack in the center of the oven; preheat the oven to 375°F. Spray a baking sheet with nonstick spray.
2 Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, scallions, egg white, dill, and pepper; stir together until combined.
3 Set the stack of phyllo sheets to one side; keep covered with a sheet of wax paper and a damp towel on top as you work.
4 Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 even strips. Place a scant tablespoon of the spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion, to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
5 Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm.
PER SERVING (3 triangles): 112 Cal, 5 g Total Fat, 2 g Sat Fat, 11 mg Chol, 223 mg Sod, 12 g Carb, 1 g Fib, 4 g Prot, 103 mg Calc. PointsPlus value: 3.
mushroom “peanuts”
Once upon a time, Weight Watchers members who craved nuts were encouraged to make “Roast Peanuts” by spreading canned mushrooms on a baking sheet and baking them for hours in a low oven. We broiled our mushrooms instead, flavoring them with garlic and herbs—and the results were addictive! Eat them as a snack, or toss them with pasta. They’re also yummy layered in a sandwich or on top of a pizza.
SERVES 8
20 Min or Less
Vegetarian
2 (10-ounce) packages sliced mushrooms, (about 7 cups)
2 tablespoons olive oil
2 teaspoons reduced-sodium soy sauce
1 tablespoon chopped rosemary or thyme, or 1 teaspoon dried
1 large garlic clove, minced
Freshly ground pepper
1 Preheat the broiler.
2 Spread the mushrooms in a broiler pan or large roasting pan. Whisk together the oil, soy sauce, rosemary or thyme, and garlic in a small bowl, then drizzle over the mushrooms. Toss well, then let stand for 15 minutes to allow the flavors to blend.
3 Broil 5 inches from the heat until the tops of the mushrooms are crisp, about 2 minutes; turn the pieces with a spatula and broil briefly to crisp the other sides. Sprinkle with the pepper and serve at once.
PER SERVING (¾ cup): 50 Cal, 4 g Total Fat, 1 g Sat Fat, 0 mg Chol, 53 mg Sod, 0 g Carb, 1 g Fib, 2 g Prot, 7 mg Calc. PointsPlus value: 1.
Although they’re best piping hot, you can store the mushrooms in the refrigerator for up to four days. Let them come to room temperature before serving, or reheat them briefly in the microwave until just heated through.
buffalo chicken wings
Invented at the Anchor Bar in Buffalo, New York, in the late sixties, the original version of this popular bar snack is a fat-rich nightmare. Our version manages to trim quite a bit of fat by skinning and broiling the wings and marinating them in a wonderfully tangy sauce.
SERVES 6
3 pounds (12–14) chicken wings, skinned
3 tablespoons cider vinegar
2 tablespoons reduced-sodium chicken broth
2 teaspoons vegetable oil
2 teaspoons hot pepper sauce
¼ cup crumbled blue cheese
¼ cup plain fat-free yogurt
1 tablespoon reduced-fat mayonnaise
6 celery stalks, trimmed
1 Wash and pat the wings dry with paper towels; cut off the tips and reserve for another use. Halve the wings at the joint.
2 Combine the vinegar, broth, oil, and pepper sauce in a large zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, 30 minutes. Drain and discard any remaining marinade.
3 Spray the broiler rack with nonstick spray; preheat the broiler.
4 Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side.
5 Meanwhile, combine the blue cheese, yogurt, and mayonnaise in a small bowl. Serve with the chicken wings and celery.
PER SERVING (4 wing halves with 1½ tablespoons dip and 1 celery stick): 156 Cal, 8 g Total Fat, 3 g Sat Fat, 47 mg Chol, 182 mg Sod, 3 g Carb, 1 g Fib, 18 g Prot, 76 mg Calc. PointsPlus value: 4.
The wings can be made ahead and refrigerated for up to two days or frozen for up to three months. They’re great to have on hand for an impromptu get-together.
Nachos Grande and Buffalo Chicken Wings
black bean “caviar”
This elegant appetizer would probably have been labeled “mock caviar” in an earlier Weight Watchers era. Deep in color and wonderfully rich, this impostor tops a cracker quite nicely.
SERVES 8
20 Min or Less
Vegetarian
1 (15-ounce) can black beans, drained and rinsed
1 large garlic clove, minced
1 tablespoon prepared tapenade
1 tablespoon extra-virgin olive oil
⅛ teaspoon freshly ground pepper
24 water crackers
Gently toss the beans, garlic, tapenade, oil, and pepper in a medium bowl using a rubber spatula, until just evenly mixed. Transfer to a small serving bowl and serve with the crackers on the side.
PER SERVING (3 crackers, each topped with 1 tablespoon “caviar”): 108 Cal, 3 g Total Fat, 0 g Sat Fat, 0 mg Chol, 134 mg Sod, 17 g Carb, 3 g Fib, 4 g Prot, 38 mg Calc. PointsPlus value: 3.
Tapenade, a savory paste that hails from France’s Provençal region, is made with black olives, capers, lemon, thyme, and other seasonings. A small spoonful packs a big flavor punch. Look for it in the olive section of better supermarkets.
chicken liver crostini
In early Weight Watchers days, cookbooks included plenty of liver recipes; sometimes entire chapters were devoted to liver alone! Today, we’ve taken a twenty-first-century approach by combining tasty chicken livers with wonderful flavorings to make a divine pâté.
SERVES 8
2 tablespoons unsalted butter or margarine
1 small onion, chopped
1 shallot, chopped
¼ pear, peeled and chopped
½ pound chicken livers, trimmed
1 tablespoon brandy or calvados (optional)
½ teaspoon salt
Freshly ground black pepper
16 (½-ounce) slices Italian or French bread, toasted
1 cup cornichons (small French pickles)
1 Melt the butter or margarine in a large nonstick skillet. Add the onion, shallot, and pear; cook, stirring frequently, until the onion and shallot are translucent and the pear is soft, about 5 minutes. Add the livers and brown them, breaking them apart with a spoon, until they are no longer pink and cooked through, 8–10 minutes. Remove from the heat, and let cool slightly.
2 Combine the liver mixture with its liquid, the brandy or calvados, if using, the salt, and pepper in a food processor. Pulse until very smooth; transfer the mixture to a small bowl or crock. Cover tightly and refrigerate for at least 1 day or up to 5 days. Serve with the toasted bread and the cornichons on the side.
PER SERVING (2 crostini): 141 Cal, 5 g Total Fat, 2 g Sat Fat, 107 mg Chol, 327 mg Sod, 17 g Carb, 1 g Fib, 7 g Prot, 29 mg Calc. PointsPlus value: 4.
You can also freeze the pâté to have on hand for entertaining; it will last in the freezer for up to three months. Calvados, a dry apple brandy made in the Normandy region of France, lends a subtle apple flavor to meat and poultry dishes. It’s well worth investing in a bottle for the kitchen.
cheesy pepperoni-mushroom flatbread
Cheese, pepperoni, tomato, onion, and mushrooms are frequently cited as the most popular toppings ordered at the nation’s pizzerias, and this delicious flatbread features them all. Using reduced-fat cheese, fat-free marinara, and turkey pepperoni lets you enjoy the combination while keeping the fat count in check.
SERVES 24
1 medium onion, halved and thinly sliced
1 red bell pepper, thinly sliced
8 ounces white mushrooms, sliced
1 cup grape tomatoes, halved
1 pound refrigerated or thawed frozen pizza dough, at room temperature
¾ cup fat-free marinara sauce
1½ cups shredded reduced-fat mozzarella cheese
2 tablespoons grated Parmesan cheese
36 slices turkey pepperoni, halved
1 Adjust the oven racks to divide the oven in thirds and preheat the oven to 450°F. Spray a 10½×15½-inch jelly-roll pan with nonstick spray.
2 Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion, pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8–10 minutes. Stir in the tomatoes and cook 1 minute. Set aside.
3 With floured hands, press the dough over the bottom of the prepared pan. If the dough shrinks back, let it rest a few minutes before pressing again. Spread the marinara sauce evenly over the dough. Sprinkle with ½ cup of the mozzarella cheese and 1 tablespoon of the Parmesan cheese. Top evenly with the onion mixture and the pepperoni.
4 Bake on the lowest oven rack until the crust is browned on the bottom, 12–15 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Bake until the cheese melts, 4–5 minutes longer. Cut into 24 squares and serve at once.
PER SERVING (1 square): 95 Cal, 4 g Total Fat, 2 g Sat Fat, 12 mg Chol, 321 mg Sod, 11 g Carb, 1 g Fib, 6 g Prot, 85 mg Calc. PointsPlus value: 3.
Cheesy Pepperoni-Mushroom Flatbread
ham-and-swiss mini quiches
The very first Weight Watchers cookbook, published in 1966, advised readers that eggs should not be served at dinner and that they should be limited to 4–7 per week. Today the humble egg is recognized as a nutritious and delicious part of a healthy eating plan, and egg-based dishes are welcome anytime.
SERVES 15
1 ounce lean low-sodium ham, chopped
¼ cup shredded Swiss cheese
1 (1.9-ounce) box frozen mini phyllo pastry shells (15 shells)
2 tablespoons fat-free egg substitute
2 tablespoons fat-free half-and-half
¼ teaspoon Dijon mustard
Pinch salt
1 Preheat the oven to 350°F.
2 Sprinkle the ham and cheese evenly into the pastry shells. Whisk together the egg substitute, half-and-half, mustard, and salt in a small bowl. Spoon the egg mixture evenly into the shells.
3 Place the pastry shells on a baking sheet, and bake until the pastry is lightly crisped and the filling is set, 12–15 minutes. Serve at once.
PER SERVING (1 quiche): 23 Cal, 1 g Total Fat, 0 g Sat Fat, 3 mg Chol, 53 mg Sod, 3 g Carb, 0 g Fib, 1 g Prot, 20 mg Calc. PointsPlus value: 1.
These mini quiches are best served hot or warm. To speed up the prep for a party, chop the ham, shred the cheese, and whisk together the egg substitute mixture and cover and refrigerate each one separately. Just before your guests arrive, assemble and bake the quiches.
shrimp salsa with tortilla chips
Once upon a time, anyone hankering for the nutty, earthy flavor of tortilla chips would find fat-laden fried chips their only option. But thanks to a growing interest in healthful snack foods, you’ll now find a selection of baked chips at most supermarkets. You can even opt for unsalted chips if you want to lower your sodium intake.
SERVES 12
20 Min or Less
½ pound cooked peeled and deveined shrimp, coarsely chopped
½ medium jicama, peeled and diced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 scallion, thinly sliced
⅛ teaspoon salt
48 baked tortilla chips
Place the shrimp, jicama, jalapeño, lime juice, cilantro, scallion, and salt in a serving bowl; toss to combine. Serve at once, or cover and refrigerate up to 8 hours. Serve with the chips.
PER SERVING (¼ cup salsa with 4 chips): 78 Cal, 1 g Total Fat, 0 g Sat Fat, 40 mg Chol, 259 mg Sod, 11 g Carb, 2 g Fib, 5 g Prot, 22 mg Calc. PointsPlus value: 2.
You can turn the salsa into an elegant appetizer by serving it in endive leaves. Or, if it’s tomato season, cut plum tomatoes in half lengthwise and scoop out the seeds. Spoon the salsa into the tomato halves.