Low Fat Turkey Crock Pot Lasagna – 8 Points

Jan 27

Low Fat Turkey Crock Pot Lasagna – 8 Points

Crock Pot Lasagna



So rich and creamy and filling! Add a salad with balsamic vinegar mixed with Dijon mustard (no oil) and have a feast! To save on points don’t add noodles until the end (boil them and measure out 2 OZ portion) or better yet – use spaghetti squash or tofu noodles (tried them yet? AMAZING – and I hate tofu, ZERO POINTS!).

See on WW online here



16 oz fat-free cottage cheese
1/2 cup(s) shredded, parmesan cheese
1 item(s) egg(s)
1 Tbsp ground oregano
1 tsp table salt
1 tsp mixed cracked pepper
4 cup(s) cooked spinach
1 3/4 cup(s) canned diced tomatoes
1 cup(s) (shredded) part-skim mozzarella cheese
16 oz uncooked 93% lean ground turkey
1 clove(s) (medium) garlic clove(s)
3/4 cup(s) frozen chopped onions
1 3/4 cup Del Monte Tomato Sauce, No Salt Added
3 cup dry Eating Right Pasta, Whole Grain Extra Wide Noodle-Style


  • Cook ground turkey,  chopped garlic and onion in a pan until brown, set aside Mix cottage cheese, 1/4 Parmesan and 1 large egg together, add salt and pepper, set aside mix diced tomatoes and tomato sauce, spinach -add oregano, set aside Layer crock-pot with 1/2 cup sauce, 1/2 meat, 1/2 cottage cheese, 1/2 cup noodles and repeat until all ingredients are gone. Add water on top Cook on low for 6 hours. With about 1 before serving, top with remaining cheeses when about hour left. Serves 8.
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Chilled Poached Salmon with Blueberries and Pomegranate Vinegar

Jun 11

Chilled Poached Salmon with Blueberries and Pomegranate Vinegar

All the yummy tastes of Summer in a hearty salad! I love cold poached salmon – you can use any salmon but if your budget allows try to get fresh wild salmon.  Salmon is so good for you (lots of Omega 3 oils). Blueberries are full of anti-oxidants and this salad will fill you up and get ya healthy!



16 oz fresh wild salmon (de-boned and skinned if you prefer)

5 sliced radishes

1/2 cup chopped green onions

Field greens (bag from the store will suffice)

2 Tb fresh dill

1/2 cup chickpeas

1/2 cup black beans

1/2 cup chopped tomatoes

1/2 cup feta cheese

1/2 cup or more blueberries

1 clove garlic – chopped

1/4 cup pomegranate vinegar (purchase here)

1/8 cup lemon olive oil (purchase here)


Poach Salmon

Place a large skillet with enough water to almost cover salmon filet. Add chopped garlic and fresh dill and salmon. Bring to a rolling boil. Turn off stove and cover. Let sit for 20 minutes or more if you like your salmon cooked all the way through or for a thicker cut. Remove salmon and place in refrigerator for 2 hour to chill.

On a place fresh greens on bottom, place  salmon on top of greens

Add radish, onions, chickpeas, black beans, tomatoes and feta layered on top

Whisk vinegar and olive oil until incorporated and drizzle on top

Top with blueberries

Serve with chilled soup or hot crusty bread


Mecca Coffee Company in Tulsa, Ok has over 100 flavored vinegar and olive oils. If you are ever in town, I recommend a tasting tour or you can purchase from their website.


Happy Summer!

What are your favorite summer salad recipes?

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banana pancakes 1 Point+ and Jack Sprat suggestion

Apr 01

banana pancakes 1 Point+ and Jack Sprat suggestion

One point per for larger than dollar size. These had a nice banana flavor and I loved the points! Above I added a teaspoon of Brummel & Brown and a drizzle of sugar free syrup (not included in points)

Also you can make this JACK SPRAT for your family – add maple syrup, nuts, glass of whole milk and a few slices of bacon (we had turkey bacon)


3/4 cup of flour (I used all-purpose but you could use whole wheat, etc)

1 1/2 Tsp of baking powder

1 mashed banana

1 egg

1 TBSP of stevia in the raw

3/4 cup of almond milk

1 tsp of vanilla

2 TBSP of Brummel & Brown or reduced fat butter substitute


Mash banana in a bowl, set aside

Melt butter – add to banana

Mix dry ingredients well and add milk, vanilla, egg, banana and butter to dry ingredients – mix until smooth

Heat a non-stick pan to med high and coat with non-stick spray

Measure about 1/4 cup for each pancake – flip over when the middle starts to bubble

Top with fruit, sugar-free syrup – but make sure to count the extra points

Serving: 12 med or 24 dollar size

Points + 1 med or 2 dollar size






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Tilapia and Steak Fries 3 Points + Each

Mar 29

Tilapia and Steak Fries 3 Points + Each

Weight Watcher Tips

Steak fries are only 3 Points+ for a single serving. Look for them in the freezer section of the grocery store. You do not want the tater tots (ok you do) or the crinkle fries…Steak Fries. Add a Tablespoon of  ketchup (0 Points+) to have a yummy, low fat side dish to a 93% lean hamburger or grilled chicken.

Also look for this:

Ocean Market Tilapia Stuffed with Spinach and Cheese

I found these at Town Talk for .59

One 4 oz package is 3 points+ and it has a really tasty spinach/cheese mixed wrapped  in the fish. I pop it into microwave for 4 minutes and get a tasty tie-you-over treat.


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Smart Fries? Oh Yes

Mar 27

Smart Fries? Oh Yes



These are NOT a replacement for hot, crispy fries dipped in ketchup……

But! You can practically eat half a bag of the classic sea salt for only 3 Points +

I have not tried the other flavors …YET!! They are crunchy and taste like fries, but different texture.


Central Market has them on sale this week for 2/$4.00 or I saw that Amazon was selling them too at a good price (see below).


The kid loves them too!! Let me know what you think!


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Skinny Egg, Broc, Zuc, Cheese “Muffins”

Mar 17

Skinny Egg, Broc, Zuc, Cheese “Muffins”

So I was craving something different but still low-fat (WW point plus = 1 per serving!!)


Also I had to figure out a way to make it for the family that added a little less WW and a little more …well CHEESE.


The result? I was happy and they were tasty!! They were happy and asked for more.


So here goes – WW way and Don’t care way…




Preheat oven to 350 degrees

1 Cups of steamed broccoli & chopped

1 Cup zucchini steamed & chopped

2 Eggs (you can use egg beaters here if you wish)

1/2 cup egg whites

1/8 cup of shredded parmesan

Dash of Salt, pepper, nutmeg

Cooking Spray

WW – 2% American low-fat cheese – 1 slice

NWW – Cheddar Cheese – 1 oz shredded or more


Steam Broccoli and zucchini for about 6-7 minutes in boiling water. Remove and chop coarsely – set aside

In a bowl whisk eggs, egg whites, parmesan cheese, dash of salt, pepper and nutmeg. Mix well. Set aside

In a 6 tin muffin pan spray with cooking spray and then add broc/zuc mixture to bottom of each cup (about 1/8 cup each).

Add the egg mixture on top and fill to about 3/4 full

WW – add low-fat cheese to your 2 muffins

NWW - add the shredded cheddar to other 4 muffins liberally

Bake in over for 25 minutes, or until they are clean when you insert a toothpick

Serve with fresh fruit and a low-fat english muffin if you like !! (add your points)


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