Tex-Mex Rice and Bean Casserole - 4 WW pts

POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy

Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.

Ingredients

* 1 spray(s) cooking spray
* 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
* 1 tbsp canned green chili peppers, chopped, mild or hot
* 15 oz canned pinto beans, drained and rinsed
* 1 cup(s) cooked brown rice, fresh or day old
* 3/4 cup(s) shredded reduced-fat Mexican-style cheese
* 3/4 cup(s) fat-free sour cream
* 1/4 tsp chili powder
* 1/4 tsp table salt
* 1/8 tsp black pepper
* 2 tbsp scallion(s), chopped (dark green part only)
* 2 tbsp shredded reduced-fat Mexican-style cheese

Instructions

* Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

* In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

* Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

Grilled Portobellos with Garlicky Herbed Bean Salad - 5 WW pts

POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 21 min
Level of Difficulty: Moderate

This nutrient-packed meal is really filling. Vary the types of beans each time you make it: Great Northern, flageolet, navy and pinto are all tasty.

Ingredients

* 2 tbsp olive oil, divided
* 1 tbsp balsamic vinegar
* 4 large portobello mushroom(s), remove, mince and reserve stems
* 1/2 medium sweet red pepper(s)
* 1/2 medium yellow pepper(s)
* 1 spray(s) cooking spray
* 1 1/2 cup(s) canned white beans, drained and rinsed
* 1 1/2 tbsp fresh lemon juice
* 3 medium garlic clove(s), finely minced (or to taste)
* 3 medium scallion(s), chopped
* 1 large tomato(es), seeded and chopped
* 1 tsp fresh sage, or rosemary, finely chopped
* 1 tsp table salt
* 1/8 tsp black pepper, freshly ground, or to taste

Instructions

* Preheat grill (or grill pan) to medium.

* Combine 1 tablespoon of oil and vinegar in a cup; brush mixture over top of mushroom caps and let sit 5 to 10 minutes to release juices.

* Grill mushrooms, stem side down, brushing with any extra oil mixture/juices, until slightly tender, about 5 to 8 minutes. Turn mushrooms over and grill until tender, about 5 to 8 minutes more.

* Meanwhile, lightly coat pepper halves with cooking spray; grill, skin-side down, until skin starts to blister, about 3 to 5 minutes; coarsely chop peppers.

* Place peppers in a medium bowl. Add beans, minced mushroom stems, remaining tablespoon of oil, lemon juice, garlic, scallions, tomato, sage, salt and black pepper; toss well to coat.

* Reduce grill heat to low or move mushrooms to a higher rack level. Spoon vegetable mixture into mushroom caps. Cover loosely with aluminum foil and cook until heated through, about 2 minutes. Yields 1 filled mushroom per serving.

Greek-Style Spaghetti Squash - 3 WW pts

POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Easy

In addition to being a great side dish for chicken or fish, this combo of feta, chickpeas, sautéed scallions and spaghetti squash also makes a fantastic vegetarian main course.

Ingredients

* 2 pound(s) raw spaghetti squash
* 2 tsp olive oil
* 1/2 cup(s) scallion(s), sliced
* 2 tsp minced garlic
* 14 1/2 oz canned diced tomatoes, undrained
* 1 cup(s) canned chickpeas, drained and rinsed
* 1 tsp dried oregano
* 1 tsp lemon zest, freshly grated
* 1/4 tsp table salt
* 1/4 tsp black pepper
* 1/4 cup(s) dill, or mint, fresh, chopped
* 1/4 cup(s) pot cheese, or fat-free crumbled feta

Instructions

* Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)

* Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.

* Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.

Notes

* Add a dash of red pepper flakes for an extra kick.

Hearty Tuscan Vegetable Chowder - 3 WW pts

POINTS® Value: 3
Servings: 6
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Easy

We wrap up Vegetarian Week with our hearty chowder. It's packed with vegetables and TVP (textured vegetable protein) but even carnivores will love it.

Ingredients

* 2 tsp olive oil
* 1 cup(s) onion(s), diced
* 3/4 cup(s) carrot(s), diced
* 1/2 cup(s) celery, diced
* 4 cup(s) vegetable broth
* 28 oz canned tomatoes, diced, in juice, undrained
* 15 oz canned cannellini beans, drained and rinsed
* 3 tsp minced garlic
* 1/4 tsp dried thyme
* 1 cup(s) kale, frozen, chopped
* 1 cup(s) frozen cut green beans
* 1/2 tsp table salt
* 1 cup(s) dry textured vegetable protein, granules (TVP)
* 1 tsp fennel seed
* 1/2 tsp black pepper

Instructions

* Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.

* Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)

Provencal-Style Fish Stew - 3 WW pts

POINTS® Value: 3
Servings: 4
Preparation Time: 8 min
Cooking Time: 13 min
Level of Difficulty: Easy

This French-inspired stew is so flavorful, it's hard to believe it's made mostly from canned goods. Use frozen chopped onions to streamline the process even more.

Ingredients

* 15 oz canned chicken broth, divided
* 1 large onion(s), chopped
* 15 oz canned cannellini beans, rinsed and drained
* 6 oz water-packed tuna fish, drained, flaked with a fork
* 15 oz canned diced tomatoes, undrained
* 1/4 tsp dried oregano
* 1/2 tsp table salt
* 1/4 tsp black pepper
* 1/4 cup(s) basil, fresh, chopped

Instructions

* In a medium pot, heat 1/4 cup of broth over medium-high heat; add onion and sauté until tender, about 5 minutes.

* Add beans, tuna, tomatoes and oregano; stir in remaining broth and simmer for 5 minutes. Stir in salt, pepper and basil; simmer for 1 minute more. Yields about 1 1/4 cups per serving.

Notes

* If you can't find fresh basil, substitute 2 tablespoons of fresh, flat-leaf parsley in its place.

Rouille sauce, a garlicky condiment that tops French bouillabaisse, is a delicious optional topping for this stew. For a quick version, blend together 1 slice of French bread (torn into pieces), 1 garlic clove, 2 roasted red peppers (from a water-packed jar), 1/8 teaspoon of cayenne and 1 tablespoon of chicken broth (or enough broth to make a sauce). Add a dollop to each serving of stew (adds 0 POINTS values per serving).

Hearty Vegetable and Beef Stew - 3 WW pts

Weight Watcher POINTS® Value: 3 Servings: 4 Preparation Time: 15 min Cooking Time: 60 min Level of Difficulty: Easy For a hearty, delicious meal anytime make a batch and freeze it in single portions. When you want a quick meal, just microwave! Ingredients 1 tsp olive oil 1 medium garlic clove(s), chopped 8 oz lean beef, cut into 1-inch cubes 1 cup(s) carrot(s), sliced 1 small green pepper(s), chopped 1 small onion(s), chopped 2 tsp canned tomato paste 2 cup(s) canned beef broth 1/2 cup(s) water 1 cup(s) canned cannellini beans, drained and rinsed 2 tbsp parsley, chopped (for garnish) Instructions In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside. Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan. Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste. Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving. Flavor Booster: To enhance the delicate taste of veal, tie 1 bay leaf, a fresh rosemary sprig, 3 or 4 leaves fresh sage and a strip of lemon peel in a muslin packet and simmer with the stew. Remove before serving.

south indian curried chickpeas - 3 WW pts

Weight Watcher POINTS® Value: 3 Servings: 4 Preparation Time: 20 min Cooking Time: 15 min Level of Difficulty: Moderate

Enjoy these chickpeas as a side dish or serve them with basmati rice for a complete meal.

Ingredients

• 2 Tbsp packaged shredded coconut, unsweetened if available
• 1 tsp coriander seed(s)
• 1 small jalapeno pepper(s), seeded, coarsely chopped (or use 1 hot green chile)
• 1 tsp table salt
• 2 Tbsp water
• 1 medium carrot(s), diced
• 2 medium tomato(es), seeded and chopped
• 19 oz canned chickpeas, rinsed and drained
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 3 Tbsp plain fat-free yogurt
• 1 Tbsp cilantro, fresh, chopped

Instructions

• Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
  
  
• Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes and chickpeas; cook until carrots are tender, stirring occasionally, about 10 minutes. Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes. Sprinkle with cilantro and serve hot. Yields about 1 cup per serving.

Tuscan Casserole - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 8 Preparation Time: 10 min Cooking Time: 35 min Level of Difficulty: Easy

This is a delicious, low-calorie brunch or vegetable dish. Any dark green, such as kale or escarole, can be substituted for spinach.

Ingredients

• 15 1/2 oz canned cannellini beans, rinsed and drained
• 10 oz chopped frozen spinach, thawed
• 3/4 cup part-skim ricotta cheese
• 1/4 cup regular egg substitute
• 1 1/2 tsp table salt
• 1/2 tsp black pepper
• 2 tsp olive oil
• 1 medium onion(s), chopped
• 2 medium garlic clove(s), chopped
• 8 oz mushroom(s), sliced
• 3 slices reduced-calorie bread, torn in small pieces
• 2 Tbsp grated Parmesan cheese

Instructions

• Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
  
  
• In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
  
  
• Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.

Roasted Garlic Potato Salad - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Easy

We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter.

Ingredients

• 2 1/2 pound Yukon Gold potato(es), unpeeled, cut into 1-inch chunks
• 1 tsp olive oil
• 4 medium garlic clove(s), minced
• 1/2 cup soft tofu
• 2 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

• Preheat oven to 400ºF. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.
  
  
• Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
  
  
• Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.

Peanut Butter Cookies - 1 WW pt

Was Weight Watcher POINTS® Value: 2 Now Weight Watcher POINTS® Value: 1 Servings: 24 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Moderate

Who says peanut butter's off-limits on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite.

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp table salt
• 3 Tbsp reduced-calorie margarine, stick-variety
• 2 Tbsp reduced-fat peanut butter
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 1 large egg white(s)
• 1 tsp vanilla extract
• 2 sprays cooking spray

Instructions

• Combine flour, baking soda and salt in a small bowl; mix well and set aside.
  
  
• Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
  
  
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
  
  
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
  
  
• Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
  
  
• Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Chef Tips

• We renovated Peanut Butter Cookies by:
  • Making them freezer cookies, so less fat is needed (freezing holds the dough together).
    
    
  • Using reduced-calorie margarine instead of regular margarine or butter.
    
    
  • Swapping reduced-fat peanut butter for regular.
    
    
  • Adding an egg white instead of one whole egg.

Parmesan Mashed Potatoes - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 8 Preparation Time: 10 min Cooking Time: 30 min Level of Difficulty: Easy

You won't believe you're eating healthy with these tasty potatoes. We made them creamy with buttermilk and then added fabulous flavor with Parmesan cheese and chives.

Ingredients

• 10 medium potato(es), red (about 2 1/2 lbs)
• 1/2 cup buttermilk, warmed
• 3 Tbsp Parmesan cheese, strong-flavored, grated
• 1/4 cup chives, chopped
• 1 tsp table salt
• 1/8 tsp black pepper, freshly ground, or to taste

Instructions

• Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot.
  
  
• Mash potatoes with a potato masher. Stir in remaining ingredients and mix well to combine. Yields about 2/3 cup per serving.

Notes

• Add the bold flavor of wild mushrooms to these mashed potatoes by soaking 1/4 cup of dried shiitake, porcini or black trumpet mushooms in boiling hot water for 10 minutes. Drain well, chop and stir in with the cheese.

Individual Baked Pumpkin Custards - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 8 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy

The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.

Ingredients

• 1 pound canned pumpkin, solid, not puree
  
  Custard Seasonings
• 4 large egg(s)
• 4 egg white(s)
• 1/2 cup fat-free skim milk
• 1/2 cup fat-free evaporated milk
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 2 tsp vanilla extract
• 1 tsp ground cinnamon,
  
  Topping
• 2 cup plain fat-free yogurt, Greek-variety recommended
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

• Preheat oven to 325ºF.
  
  
• To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
  
  
• Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard—if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
  
  
• Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
  
  
• When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.

Notes

• You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

Creamy Corn - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 4 Preparation Time: 7 min Cooking Time: 16 min Level of Difficulty: Easy

Serve this creamy side dish with grilled chicken, pork or beef. It's especially good made with fresh summer corn.

Ingredients

• 2 tsp butter
• 1/4 cup scallion(s), minced
• 2 1/2 cup frozen corn kernels, or fresh corn (no need to thaw frozen corn)
• 1 Tbsp all-purpose flour
• 1 cup fat-free skim milk
• 1/8 tsp table salt, or more to taste
• 1/8 tsp black pepper, freshly ground, or to taste

Instructions

• Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 2 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
  
  
• Reduce heat to low and cook, uncovered, until mixture thickens, about 10 to 12 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving.

Creamy Coleslaw - 1 WW pt

Was Weight Watcher POINTS® Value: 8 Now Weight Watcher POINTS® Value: 1 Servings: 4 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy

Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.

Ingredients

• 3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
• 1 medium red onion(s), thinly sliced
• 1/2 cup fat-free mayonnaise
• 1 tsp dark sesame oil
• 1/8 tsp table salt, or to taste
• 2 Tbsp cilantro, fresh, chopped
• 1/8 tsp black pepper, or to taste

Instructions

• Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve. Yields about 1 cup per serving.

Chef Tips

We Renovated Coleslaw by:

• Using fat-free mayonnaise instead of regular.
  
  
• Adding a touch of sesame oil and cilantro to boost flavor for virtually no POINTS.
  

Cream Cheese Swirl Brownies - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 16 Preparation Time: 15 min Cooking Time: 20 min Level of Difficulty: Easy

Chase the winter blues away with these delicious reduced-fat brownies.

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 3 tsp canola oil
• 2 Tbsp water
• 2 large egg white(s)
• 2 oz light cream cheese, softened (about 3 1/2 tbsp)
• 2 Tbsp sugar
• 1/4 tsp vanilla extract

Instructions

• Preheat oven to 350º F. Coat an 8-inch square pan with cooking spray.
  
  
• Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well. Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
  
  
• Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well. Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
  
  
• Bake until toothpick inserted in center comes out clean, about 20 minutes. Allow to cool for 20 minutes before cutting into 16 bars.

Corn Casserole - 3 WW pts

Was Weight Watcher POINTS® Value: 5 Now Weight Watcher POINTS® Value: 3 Servings: 8 Preparation Time: 15 min Cooking Time: 65 min Level of Difficulty: Easy

Magazine reader Kathie asked for a renovation for the corn casserole she makes at family BBQs. We upped the veggies and dropped the butter to help lighten it up.

Ingredients

• 2 sprays cooking spray, divided
• 1 slice bacon, uncooked, finely diced
• 2/3 cup onion(s), diced
• 2/3 cup sweet red pepper(s), diced
• 1 Tbsp all-purpose flour
• 14 3/4 oz canned cream-style white corn
• 3 medium corn on the cob, kernels removed* (about 1 3/4 cups)
• 1/4 cup fat-free egg substitute
• 3/4 cup low-fat Swiss cheese, shredded
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground
• 3/4 cup seasoned croutons, whole-grain, coarsely crushed

Instructions

• Preheat oven to 350°F. Coat a 2-quart shallow baking dish with nonstick spray.
  
  
• Cook bacon in a medium nonstick skillet over medium-low heat until crisp, about 5 minutes. Drain on paper towels and set aside. Pour off and discard drippings from skillet.
  
  
• Add onion to skillet. Reduce heat and cook, stirring occasionally, until softened, about 4 minutes. Add red pepper and cook, stirring occasionally, until vegetables are tender, about 6 to 8 minutes. Add flour and cook, stirring constantly, about 1 minute.
  
  
• Transfer vegetables to a large bowl and let cool 5 minutes. Stir in bacon, canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Spread corn mixture in baking dish. Top evenly with croutons and lightly spray croutons with cooking spray. Cover with foil and bake 30 minutes. Uncover and bake until top is golden and center is set, about 15 minutes more. Let stand 10 minutes before serving. Yields about 1/2 cup per serving.

Notes

• *To remove the corn kernels from the cobs, cut off the ends of each cob. Stand the cob on its end, holding it near the top. Hold a knife parallel to the cob and cut off the kernels using a sawing motion.

Chef Tips

• We renovated Corn Casserole by:
  • Increasing the amount of vegetables.
    
    
  • Omitting the butter and relying on cooking spray to cook the bacon and vegetables.
    
    
  • Decreasing the total amount of fattening bacon and finely dicing it to help sprinkle it throughout the casserole.

Choc-Peanut Frozen Cookies - 1 WW pt

Weight Watcher POINTS® Value: 1 Servings: 16 Preparation Time: 5 min Cooking Time: 10 min Level of Difficulty: Easy

If you love dark chocolate, you're bound to love these: a decadent way to cool off on a hot summer day.

Ingredients

• 1/4 cup fat-free skim milk
• 2 Tbsp unsweetened cocoa, powder
• 2 Tbsp sugar
• 1/4 cup chunky peanut butter
• 1 cup uncooked old fashioned oats
• 2 tsp canola oil

Instructions

• Mix milk, cocoa powder and sugar in a small saucepan over low heat.
  
  
• Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
  
  
• Stir in oatmeal and oil.
  
  
• Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.

Choc Marshmallow Fudge - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 36 Preparation Time: 10 min Cooking Time: 5 min Level of Difficulty: Easy

Sure, you can buy a box of store-bought chocolates or you can make your own rich fudge at home without any fancy candy-making equipment.

Ingredients

• 1 sprays cooking spray
• 1 2/3 cup sugar
• 2/3 cup fat-free evaporated milk
• 2 Tbsp reduced-calorie margarine
• 12 oz semisweet chocolate, chopped (about 1 1/2 cups)
• 14 large marshmallow(s)

Instructions

• Coat an 8- X 8-inch pan with cooking spray.
  
  
• In a medium saucepan, stir together sugar, evaporated milk and margarine; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
  
  
• Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
  
  
• Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.

Notes

• Store fudge in refrigerator. Or freeze for a firmer consistency.

Choc Choc Chip Cookies - 1 WW pt

Weight Watcher POINTS® Value: 1 Servings: 40 Preparation Time: 11 min Cooking Time: 40 min Level of Difficulty: Easy

Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp table salt
• 1/4 cup butter, softened
• 1/2 cup dark brown sugar, packed
• 1/2 cup sugar, granulated
• 1/3 cup unsweetened cocoa
• 2 large egg white(s)
• 1/3 cup semi-sweet chocolate chips, miniature
• 1 sprays cooking spray

Instructions

• Preheat oven to 350°F.
  
  
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
  
  
• Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
  
  
• Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Chocolate Chip Cookies - 2 WW pts

Weight Watcher POINTS® Value: 2 Servings: 24 Preparation Time: 15 min Cooking Time: 12 min Level of Difficulty: Easy

Whole-grain flour adds both a health and flavor-boost to these fantastic homemade favorites.

Ingredients

• 2 sprays cooking spray
• 2/3 cup light cream cheese, at room temperature
• 1/3 cup unpacked brown sugar
• 1/3 cup sugar
• 1 large egg(s)
• 1 tsp vanilla extract
• 1/2 cup whole-grain wheat flour
• 1/2 cup all-purpose flour, unbleached
• 1/4 tsp table salt
• 1/2 tsp baking soda
• 2 Tbsp fat-free skim milk
• 6 oz mini chocolate chips

Instructions

• Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
  
  
• Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
  
  
• Combine both flours, salt and baking soda in a medium bowl.
  
  
• Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
  
  
• Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.

Notes

• Want to bake just a few cookies at a time? Roll the raw cookie dough into a log using wax paper and freeze it. To bake, just slice off a few cookies at a time and set them on a prepared cookie sheet. Increase the baking time by 1 to 2 minutes.