Weight Watchers Baked Lumpia Rolls (Filipino appetizer) recipe
Makes 15 servings

Ingredients
1 lb ground lean pork
1 package wonton wrappers
1 (8 ounce) can bamboo shoots, drained and chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 medium carrot, chopped fine
8 cloves garlic
1 medium onion, chopped fine
1 large egg
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon black pepper

For the dipping sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar
2 teaspoons water
1 teaspoon soy sauce
2-3 teaspoons freshly grated ginger
1 teaspoon cornstarch, mixed with the water

Preparation
1. In a large bowl, combine the pork, bamboo shoots, water chestnuts, carrot, garlic, onion, soy sauce, ginger and pepper.
2. Stir the mixture until thoroughly combined (you can cover it and stick it in the refrigerator overnight).
3. Lay out about 10 wonton wrappers at a time and roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper.
4. Roll, brush the ends with beaten egg and finish the roll to seal.
5. Place seam side down on a cookie sheet and repeat until done.
6. Bake in a preheated 450 degree oven for about 20 minutes (until the wrappers turn golden brown), turning once.
7. Serve hot with dipping sauce.
8. To make the dipping sauce: in a 3 quart saucepan mix together the vinegar, brown sugar and soy sauce.
9. Stir over high heat until the sugar dissolves.
14. Mix the cornstarch/water and add to the sugar mixture, stirring until the mixture boils.
15. Remove from the heat and stir in the ginger.

WW POINTS per serving: 5
Nutritional information per serving: 221 calories, 7.3g fat, 1.7g fiber

source  

Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.

This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes. The secret is really just in picking out the best fruits.
Weight Watchers Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

Source  

A fruit salad is a delicious dish with different kinds of fruit, sometimes served submerged in their own fruit juice, or lathered with syrup. It is oftenly served as an appetizer, if not that, dessert. Eitherway, fruit salads are definitely delicious, you can have them for both appetizer and dessert.

Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.

Here is a beautiful, delicious and very refreshing salad.

Easy Recipes Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

source weight watchers recipe 

Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber
Source Weight Watchers Recipes

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

215 Calories, 11g protein, 4.5g fat, 32g carbohydrate, 6g dietary fibre, 75mg sodium.
A very good source of vitamins B1, B2, B3, and C, magnesium, calcium and iron.

* 375ml buttermilk
* 2 eggs
* 125g plain flour
* 2 tablespoon wheatgerm
* 1 tablespoon lemon juice
* 1 teaspooon finley grated lemon zest
* light olive oil or macadamia oil, to grease
* 300 g mixes fresh rerries or thaward frozen berries

1. Put the buttermilk, eggs, flour, wheatgerm, lemon zest and lemon juice iinto a blender and process until smooth. Leave to stand for 15 minutes, or refreigerate the batter overnight.

2. Heat a heavy-based frying pan over medium heat and lightly grease with oil. Pour about one-eighth of the mixture into the pan, swirl to spead the mixture over the base of the pan, and cook until bubbles apear on the surface and the undeside in lightly browned. Turn the pancake over and cook the other side until browen. Stack the pancakes on a plate and keep warm whilw cooking the remainder.

3. Serve the pancakes topped with berries.

Tips:
The pancakes are made with buttermilk, wich makes the pancakes deliciosly fluffy.