Spring City Potluck WW Meeting

Last week's WW subject was all about Recipes. There is no better way to 'discuss' making healthy dishes than sampling them! And so we did. Everyone made and brought in a truly delicious dish to share. Basically, we had dinner together and it was wonderful! If anyone had walked into that room and saw, smelled and sampled that food they'd have NO idea it was WW friendly. I thank each of you from the top, middle & bottom of my heart for making that such a fun......and yummy..... meeting! Here are all the recipes and pics of the dinner we shared.

SPRING CITY 

POTLUCK WW MEETING

August 7, 2012

CHICKPEA & FETA SALAD

Presented by Aliceann M.

Makes 6 Servings

1 Serving = 1/2 Cup = 4 PointsPlus™



2 cups canned chickpeas, rinsed & drained

2 garlic cloves, or less to taste, finely minced
2 TBSP uncooked, thinly sliced scallions
1/2 large sweet red pepper, diced
2 TBSP fresh, finely minced parsley
9 large black or green olives, pitted & chopped
1/2 cup crumbled feta cheese
1 TBSP olive oil
3 TBSP fresh lemon juice
1/8 tsp freshly green black pepper, or to taste
1 tsp lemon zest, for garnish

In a medium bowl, combine chicipeas, garlic, scallions, red pepper, parsley, olives & feta cheese; toss to combine.

In a small bowl, whisk together oil & lemon juice; pour over chickpea mixture & season to taste with black pepper. Garnish with lemon zest; serve.

TORTELLINI SALAD

Presented by Connie H.

Makes 15 Servings

1 Serving = 1 cup = 3 PointsPlus™

1 bag tri-color tortellini filled with cheese

1 bag PictSweet frozen Chinese Seasoned Vegetables
1 cup of grape or cherry tomatoes, halved
1/2 cup Balsamic Viniagrette low-cal dressing (pour off half of the oil on the top)
2 TBSP lemon juice (optional)
1/2 cup diced spinach (optional)

Cook tortellini for 3 to 5 mnutes in boiling. (If boxed tortellini is used, follow directions on package.) Rinse & set aside.

Rinse frozen vegetables in a collander with cold water. Drain.

Mix all ingredients in a large bowl. Chill until served.

Connie says: I also have used bow tie pasta and cubed chicken instead of the cheese tortellini. You can also use Italian dressing, extra virgin olive oil and spices if you prefer. PointsPlus™ will vary by the brands used.

LOW FAT MACARONI & CHEESE

With a Side of Fresh Tomatoes Wedges

Presented by Gayla E.

Makes 4 Servings

1 Serving = 3/4 Cup = 7 PointsPlus™

1 cup fat-free milk

1 1/4 cups shredded reduced-fat cheddar cheese
2/3 cup fat-free cottage cheese
3 TBSP all-purpose flour
Pepper to taste
2 1/2 cups cooked elbow macaroni
1 TBSP grated onion (optional)
Paprika

In a blender or food processor, combine milk, cheese, flour & pepper. Cover & process until creamy. Pour into bowl; stir in macaroni & onion.

Transfer to a 1 1/2 quart baking dish coated with cooking spray. Ssprinkle with paprika. Bake, uncovered, at 350º for 1 hour or until heated through.

BANANA PUDDING

Presented by Jill A.

Makes 12 Servings

1 Serving = 1/2 Cup = 1 PointsPlus™

2 boxes Jell-O sugar-free/fat-free banana pudding & pie filling
6 cups fat-free milk
Vanilla wafers as a garnish

Prepare pudding per package in a large bowl. Garnish with vanilla wafers. Refrigerate & serve.

OATMEAL-RAISIN BITES

Presented by Rusty F.

Makes 40 Servings

1 Serving = 1 Cookie = 2 PointsPlus™

1 1/2 cups rolled oats
3/4 cup whole-grain wheat flour
1/2 tsp baking powder
1/4 tsp table salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1 cup raisins, chopped

Preheat oven to 350º.

In a medium bowl, combine oats, flour, baking powder, salt & cinnamon; set aside. Using an electric mixer, cream butter & both sugars until incorporated. Add egg & vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1 inch apart. Bake 9 – 10 minutes for chewy cookies or 11 – 12 minutes for crispy cookies. Remove from oven & let cookies rest about 2 minutes, then remove to wire rack to cool completely.

GRILLED CHICKEN BREASTS

Presented by Vicki P.

1 Serving = @3 Ounces (1/2 breast) = 3 PointsPlus™

Vicki says: Here is the recipe for the grilled chicken. I usually tenderize the breast because the pieces are so thick.

Place 1 lb of skinless chicken breast into Ziploc bag. Add 8oz of pineapple juice (no sugar added) and about 2-3 tablespoons of soy sauce (low sodium) depending on taste. Let marinate in refrigerator for approximately 4 hours. Remove from bag shaking excess off. Place on grill and cook on low. There will be sugar on the outside from the pineapple juice so the chicken will turn a little brown when the sugar caramelizes. ENJOY

I made the Pumpkin Bars recipe that's already on here:



http://tweakedatchezjan.blogspot.com/2012/03/pumpkin-bars.html

Let's eat!!!!

                

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for these recipes were calculated by me (Jan Gomes) OR Weight Watchers or the participating members and is not an endorsement or approval of these recipes by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark, UNLESS it's a Weight Watchers recipe (Aliceann's and Rusty's) ***

Later!

Loving Life(time)!
Jan