Pear and Gorgonzola Salad

Another great salad. I substituted feta for gongonzola. Apples could also be substituted for the pears.

Autumn Salad with Pears and Gorgonzola
Gina's Weight Watcher RecipesServings: 5 servings • Time: 5 minutes • Points: 4.5 ww points

2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
fresh ground pepper
3 Tbsp olive oil
2 small ripe pears, peeled and diced
1/4 cup (2 oz) gorgonzola cheese, crumbled
1 head radicchio, washed and torn into pieces
1 bunch arugula
14 pecan halves (1 oz)

For the vinaigrette: In a large bowl, mix vinegar, mustard, salt and pepper. Whisk in olive oil and blend.In a salad bowl combine all greens, pears, gorgonzola and pecans. When you are ready to serve, add the vinaigrette and toss well. Serve immediately.

Orange, Red Onion, Gorgonzola And Arugula Salad

I loved, loved this salad. I was worried at first because the dressings makes so little but, with the oranges, it didn't need much dressing. Paired with the enchildas, York said it was one of the best most flavorful meals I've ever made.

Orange, Red Onion, Gorgonzola and Arugula Salad
Gina's Weight Watcher Recipes
Servings: 1 • Points: 5 pts Calories: 241.7 • Fat: 13.7 g • Protein: 9.4 g • Carb: 22.2 g • Fiber: 4.0 g.

1 small orange, peeled, chopped
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
sliced red onion (to taste)
2 cups baby arugula and spinach mix
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp honey
salt and fresh pepper

In a small bowl combine oil, balsamic, honey, salt and pepper and whisk well.In a plate or bowl add baby greens. Top with oranges, onion and gorgonzola. Drizzle vinaigrette over the top and enjoy!!

Chicken Enchiladas

Whoever knew you could have healthy enchiladas? And bonus! These are some of the best, most flavorful ones I've ever made. They were a little on the spicy side so, I would recommend cutting back a little of the chili powder if you are concerned about kids. But, other than that, they were fabulous! Gina is a miracle worker with these diet foods!

Chicken Enchiladas

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.Preheat oven to 400 degrees.Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Roasted Broccoli and Garlic

I'm not usually a broccoli lover. I like it ok but, this recipe was absolutely fabulous. Very easy to make and the garlic made a great combination. I added a little grated parmesan after baking.

Roasted Broccoli with Smashed Garlic
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of broccoli • Points: 2 pts
Calories: 126 • Fat: 7.5g • Protein: 4.3 g • Carb: 13.7 g • Fiber: 5.7 g

1 1/2 lbs broccoli florets, cut long with part of stem
6 cloves garlic, smashed
2 tbsp extra virgin olive oil
kosher salt and fresh pepper

Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.

Roasted Lemon And Rosemary Chicken

I am once again trying to eat healthy. Swim suit season is coming, no more holidays and no more trips scheduled for a while so, maybe, just maybe, I'll actually succeed. For now I am loving Gina's Weight Watcher's Recipes. This is one of the first recipes I've tried and if I say so myself, that is one pretty bird! Easy and absolutely delicious.

Roast Chicken with Rosemary and Lemon
Gina's Weight Watcher Recipes
Cook Time: 50 minutes • Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts

1 (3 lb) chicken, washed and dried, fat removed
1/2 onion, chopped in large chunks
2 cloves garlic, smashed
1/2 lemon
2-3 sprigs rosemary
1 tbsp herbes de Provence (or dried rosemary)
salt and fresh pepper

Heat oven to 425°. Season chicken inside and out with salt, pepper, and herbs de provence. Squeeze lemon juice on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.

Deviled Eggs

Deviled Eggs
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 halves • Time: 25 minutes • Points: 2.5 ww pt

4 large hard boiled eggs, cooled and peeled
2 tbsp low fat mayonnaise
1 tsp dijon mustard
paprika
salt and fresh pepper to taste
2 tbsp chopped chives

Cut eggs in half longways. Remove yolks and put them in a bowl. Add mayonnaise, mustard, salt and pepper. Stir well and pipe them back into egg whites. Top with chopped chives and paprika.

Lemon Lime Cake

I was in charge of book club last month and was in the mood for something light and springy since we are finally experiencing warm beautiful weather. This cake was perfect.

Lemon Lime Cake
Lick The Bowl Good
adapted from Duncan Hines

Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1/4 cup lime juice

Glaze:
2 cups powdered sugar
1/3 cup lime juice
2 tbsp water
2 tbsp butter, melted

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes. Remove cake from pan onto cooling rack then immediately return cake back to pan. Poke holes in top of warm cake with toothpick, wooden skewer or long-tined fork.

For glaze, combine 2 cups powdered sugar, 1/3 cup lime juice, 2 tablespoons water and melted butter in medium bowl.
Pour slowly over top of warm cake and allow it run along the sides of the pan. Cool completely while still in pan.
Invert onto serving plate. Dust with additional powdered sugar or glaze (recipe below). Garnish with lime slices, if desired.

Banana Pudding Pie

I love banana pudding so, to find a recipe that puts it in a pie...my kind of heaven! This was really yummy and I learned all sorts of new things, like pudding can be made from scratch. I guess I should have know that but, always just assumed that was one of those magical box things. That being said, this could probably be made easier using the actual box style pudding and I did skip the homemade cream part of the recipe and used cool whip.

Banana Pudding Pie
Lick The Bowl Good
adapted from Southern Living

Vanilla Wafer Crust (recipe below)
Vanilla Pudding (recipe below)
Whipped Cream (recipe below)
3-4 medium bananas, cut into slices
20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:
2 1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter, melted

Vanilla Pudding:
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

For the crust: In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)

Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
NOTE: It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling. See the original recipe here.
Also I used an entire box of vanilla wafers for the pie. If you want to decorate with additional wafers then get a second box to be on the safe side.

Mandarin Chicken Salad

This is one of our very favorite salads. I got the recipe from my friend Kim. My sister always requests it. So, for Easter, this was one of my assignments.

Mandarin Chicken Salad


8 chicken breast halves (I usually like them grilled)

1 (12 oz.) pkg. pasta (bowtie or rotini

1 1/2 bottles Brianna's poppy seed dressing

1 pkg. chow mein noodles

1 pkg. slivered almonds

3 c. romaine lettuce

3 c. iceberg lettuce

1 can sliced water chestnuts, cut in halt

2 cans mandarin oranges (drained)

1 bunch green onions, chopped

Cook the chicken, chill and cut into chunks. Mix together the cooked pasta, chicken and 1/2 bottle of dressing. Let this marinate for awhile. Mix together the chow mein noodles, lettuce, water chestnuts, slivered almonds and green onions. Pour on the other bottle of salad dressing. Combine with the marinated chicken and pasta. Add mandarin oranges and toss gently. Serve immediately. Serves about 15.