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

Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

This is a wonderful lemon cheesecake that the whole family will love.

You can use less lemon and more vanilla if you want. You can top the cake with berries (if they are in season) or with lemon slices.

Easy Recipes  Lemon Cheesecake recipe
Makes 12 servings

Ingredients
2 lemons (juice and rind of), freshly grated
150 g digestive biscuits or coconut biscuits, crushed
2 eggs, separated
125 ml milk
100 g butter
500 g cream-style cottage cheese
250 ml cream, whipped
30 ml gelatin
200 g sugar
10 ml vanilla essence
60 ml water, cold

Preparation
1. Mix the biscuits and butter together, and press into the base of a springform tin.
2. Sprinkle the gelatin over the water; allow to become spongy.
3. Dissolve by placing over boiling water or in the microwave oven (for 30 seconds on medium).
4. Combine the egg yolks, milk and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
5. Pour in the dissolved gelatin and lemon rind; set aside to cool slightly.
6. Beat the lemon juice and vanilla into the cheese, then gradually stir in the gelatin mixture.
7. Fold in the stiffly beaten egg whites and three quarters of the whipped cream.
8. Pour this mixture over the pie crust.
9. Refrigerate for several hours until firmly set.
10. Remove from springform and decorate with the remaining cream.

WW POINTS per serving: 6
Nutritional information per serving: 229 calories, 17.2g fat, 0g fiber

Weight Watchers Lemon Cheesecake recipe
Makes 12 servings

Ingredients
2 lemons (juice and rind of), freshly grated
150 g digestive biscuits or coconut biscuits, crushed
2 eggs, separated
125 ml milk
100 g butter
500 g cream-style cottage cheese
250 ml cream, whipped
30 ml gelatin
200 g sugar
10 ml vanilla essence
60 ml water, cold

(more…)

Here’s a delicious scone recipe that’s made with cranberries (fresh, frozen or dried) and white chocolate.

The chocolate is a wonderful addition that adds just enough sweetness to the scones.

Weight Watchers Cranberry and White Chocolate Scones recipe
Makes 8 scones

Ingredients
1/2 cup fresh or frozen cranberries (or dried cranberries)
1/2 cup white chocolate chips (or pieces)
1 3/4 cups flour
1/4 cup sugar
1 large egg, beaten
5 tablespoons chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons half-and-half

Preparation
1. Preheat the oven to 400 degrees F.
2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.
3. Add the cranberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.
4. Turn out onto a lightly floured board and knead for 2 minutes.
5. Form into a 1/2-inch thick round, then cut the round into 8 wedges (if you want, you can also make two smaller rounds of smaller wedges).
6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).

Weight Watchers Points for one scone: 6
Nutritional information for one scone: 271 calories, 12.8g fat, 1g fiber
Source Weight Watchers Recipes