Hamburger Steak with Carmelized Onions and Lemon-Thyme Green Beans

This is a very simple, quick and easy dish to make. It doesn't even matter if the "sauce" gets onto the beans, they go well together. A three-fourths cup of beans is only 1 point and the burger steak rings in at 4 points.

For the picky kids, who were scared of the onions and sauce, they put their patty onto a bun with the usual condiments, so all were able to partake in this one in one way or another.

Now for the green bean recipe, I have no idea what kind of bag of pretrimmed and microwavable beans they wer hoping I could find, but I just bought precut frozen green beans and I quickly boiled them for a few minutes in water to heat them up from a frozen state.

Hamburger Steak Ingredients:

1 lb ground sirloin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried Italian seasoning
Cooking Spray
1 medium onion, thinly sliced
1/2 c beef consomme (I used beef broth)
1/4 c balsamic vinegar

Hamburger Steak Instructions: 

Combine the first four ingredients in a small bowl. Shape into four 1/2-inch thick patties

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties, cook 3 to 4 minutes on each side or until browned. Transfer patties to a platter.

Add onion to pan and coat onion with cooking spray. Saute over medium-high heat 4 minutes. Return patties to pan.

Combine consomme/broth and balsamic vinegar and pour over onion and patties. Bring mixture to a boil and cover reducing heat and simmering five to six minutes or until meat is done.

YIELD: 4 servings
SERVING SIZE: 1 patty and about 1/3-cup onion/broth mixture
POINTS: 4 points

NUTRITIONAL INFORMATION: Cal 163 (28% from fat); Fat 5 g (sat 2 g); Pro 23.7 g; Carb 6.3 g; Fib 0.8 g; Chol 60 mg; Iron 2.2 mg; Sod 375 mg; Calc 17 mg



Lemon-Thyme Green Beans Ingredients:

1 (12-oz.) pkg pretrimmed green beans
2 Tbs light stick butter
1 tsp chopped fresh thyme
1/2 tsp grated fresh lemon rind

Lemon-Thyme Green Beans Instructions:

Pierce bag of green beans with a fork. Microwave at HIGH 4 minutes or until tender.

While beans cook, soften butter. Combine butter, thyme, and lemon rind in a large bowl. Add green beans aand toss to coat.

YIELD: 4 servings
SERVING SIZE: About 3/4 cup
POINTS: 1 point

NUTRITIONAL INFORMATION: Cal 62 (55% from fat); Fat 3.88 g (sat 2.3 g); Pro 1.8 g; Carb 6.7 g; Fib 2.7 g; Chol 7 mg; Iron 0.7 mg; Sod 229 mg; Calc 41 mg

Tilapia Tostadas with Roasted Corn Relish - 5 Weight Watchers Points each

I know, I know--Fish!?  No, we aren't big Fish Fans here, but these were delicious, so any time I hit upon a great-tasting fish recipe, I HAVE to share it.

Again, this is a recipe from my new book:

So, again, I will link you to the online version to save time here.

I had ready-made tostada shells already and used those instead.  It saves the extra step of having to broil your own.

This was a hit with 3 out of the 5 of us, as two just outright refused to even give it a try, but Mr. F and my eldest loved it.  Even I loved it, and I Force myself to eat Fish.  It really tasted like and Felt like a taco salad, as I used a fork to break up my tostadas to eat it with that fork.  The Fixings fall off a lot when picking up to eat the whole round, but to each his own!

Each tostada is only 5 Weight Watchers points for me.  They clock in at 470 calories, and it says that the addition of 15 light-baked tortilla chips (a little less than an ounce) adds on 155 calories, so knock yourself out if you have the points available!

Bacon-Spinach Meal Salad with Apple Cider Vinegar-Honey Dressing Recipe

This salad is a winner. It is very Filling and satisfying as well.  This easy-to-make sweet-and-sour dressing makes a lot, so make sure to whisk it up to incorporate the honey well and store in a reusable container/dressing carafe.

Dressing Ingredients:

1/2 cup honey
1/2 cup apple cider vinegar
1/3 cup extra-virgin olive oil
1 tsp. spicy brown mustard
1 tsp. lemon juice
salt to taste
pepper to taste

   Instructions: Whisk all dressing ingredients together in a reusable storage container/dressing carafe that you can shake thereafter before each use. Grand total of points for this dressing is 31 points.  There are about 11 tablespoons of dressing per batch of dressing. Each tablespoonful of 
dressing, therefore, comes out to about 3 points (rounded up).If you add more than 1 Tbsp. per serving, add 3 points on accordingly.

Salad Ingredients:

5-oz. container of organic baby spinach
1/4 cup sliced green onions
1 medium tomato, chopped
1 cup sliced fresh mushrooms
1 hard-boiled egg, sliced or chopped
1/2 cup largely grated Parmesan cheese
7 slices of cooked and chopped bacon pieces

   Instructions:  Place all salad ingredients in a bowl and toss. Grand total for all ingredients in 
   points for this salad is 14 points.  Divided into 8 servings means each serving equals 1.75 points, so
  2 points per serving (rounded up).

Serves: Salad serves 8
Points: 3 points per tablespoon of dressing and 2 points per serving of salad for a total of 5 points

Grilled Cajun-Seasoned Chicken and Peppers on Quinoa Recipe-5 Weight Watcher Points Per Serving

I have made this recipe twice, and the second time tasted different than the first. I think the difference is in the brand of quinoa.  The first brand I just cooked up according to package directions.  The second batch I rinsed and scrubbed the quinoa first.  This second batch I was not as Fond of as the First, but it was still good, so don't give up on trying quinoa if you didn't like it your First time out. I also got a new grill that doesn't seem to want to grill my Foods like I am accustomed to....seems to be lacking in imparting an actual grilled Flavor.

I had an abundance of yellow bell peppers I bought on sale so used all yellow peppers in the photo above. The recipe actually calls for green and red bell peppers though.

How on earth can you beat 5 points for a dinner!?!? That definitely leaves room for dessert! I therefore have to share. You can always eat this as a light lunch as well.

Cajun Rub Ingredients:

1 Tbsp. no-salt-added Southwest chipotle seasoning
2 tsp. light brown sugar
2 tsp. thyme leaves
1 tsp. dry mustard
1 tsp. onion powder
1/2 tsp. garlic powder
cayenne pepper to taste/preference

Grilling Ingredients:

4 (4-oz.) boneless-skinless chicken breasts
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small red onion, thickly sliced
1 jalapeno pepper, halved and seeded
1 tsp. canola oil
1 cup quinoa, cooked according to package directions

Instructions:

Basically, to get this to come out at the same time, you need to have everything prepped First.  You'll preheat your grill, start your quinoa on high. When quinoa comes to a Full boil, you turn it down to cook for about 15 minutes on it's own, covered, like rice.  Start your chicken grilling first at this time.  Once you Flip your chicken to cook the other side, add your vegetables to the grill, as they cook in half the time of the chicken.  The quinoa will stay warm for a while, so you have a little wiggle room. 

Coat grill rack with nonstick cooking spray and preheat grill. Prepare the rub mixture as noted above and rub onto both sides of each chicken breast piece.

Grill chicken 7 to 8 minutes per side or until an instant thermometer registers 165 degrees F.

Brush bell pepper, onion, and jalapeno pieces with oil (wear gloves for jalapeno).

Start your quinoa, which takes around 15 minutes on the stove-top and start to grill the vegetables toward the end of the quinoa cooking time for 5 minutes per side or until crisp tender.

Remove vegetables from grill and coarsely chop on a cutting board. Season with salt and pepper to taste.

Now plate the finished quinoa on a platter, place grilled chicken down the center, and place the chopped-grilled veggies along the sides.

Serves: 4
Points: 5 points per serving

Nutritional Info: 290 calories, 6 g fat, 1 g saturated fat, 70 mg cholesterol, 70 mg sodium, 27 g carbohydrate, 5 g fiber, 31 g protein. 

Vanilla-?-Berry Chia Seed Pudding for Either 4 or 5 Weight Watcher Points

This dessert and snack recipe can be either 4 or 5 Weight Watcher points depending on how many servings you divide it into....4 servings or 5 servings. I'll include the nutritional information and points for both options.

While you begin with a vanilla-flavored Greek yogurt, you can switch up the extrat Flavoring for a little hint of something else.  In the mood for more maple flavoring? How about coconut, almond, or extra vanilla?

You need a minimum of 8 hours to allow the chia seeds to set up in the yogurt-almond milk mixture, at which point it become a tapioca-like consistency.

Pudding Ingredients:

1 cup Vanilla-Flavored 100% NonFat Chobani Greek Yogurt
1 cup Vanilla-Flavored Blue Diamond Almond Milk
1 tsp. flavored extract (vanilla, maple, coconut, almond, etc.)
1/8 tsp. salt
2 Tbsp. 100% Pure Maple Syrup

*1/4 cup chia seeds* 

*Mix above ingredients in bowl with wire whisk. Now whisk in 1/4 cup chia seeds. Allow to sit on counter until seeds begin to set up rather than sink. Once thickened to where seeds stay put, cover and refrigerate for at least 8 hours.

Topping Ingredients:

1 cup strawberries
1 cup blueberries
4 tsp. or 1-1/3 Tbsp. 100% pure maple syrup
1/4 cup toasted sliced almonds

Mix topping ingredients into a bowl and allow to the syrup to break down the fruit somewhat creating juices for a couple of hours. Don't be afraid to try adding other berries into the mix, such as raspberries, as well. Just make sure to refigure your points! After dividing your pudding mixture up into either 4 or 5 equal servings, divide the nutty-fruit topping up accordingly and place on top. You can mix it all up together too!

Servings: 4
Points: 5 points each
Nutritional Information:  286.5 calories, 7 g total fat, 0.5 g saturated fat, 2.5 mg cholesterol, 68.25 mg sodium, 49.75 g carbohydrates, 5 g Fiber, 8.75 g protein

Servings: 5
Points: 4 points each
Nutritional Information: 229.2 calories, 5.5 total fat, 0.4 g saturated fat, 2 mg cholesterol, 54.6 mg sodium, 39.8 g carbohydrates, 4 g Fiber, 7 g protein

A Fantastic Treat for 5 Weight Watchers Points - A Fab Grab Option

I stumbled upon this Muller yogurt Fab Grab because I had a coupon for it that I paired up with a sale to get each one for just under a dollar at $0.99 each. Once I tried it, I felt like I was eating a dessert!

If you're like me and don't actually like Greek yogurt and need to add a bit of honey to lessen the tartness of it, then this would be 1 more point for a total of 6 points.

Family-Friendly Faux Spaghetti (5 Points) AND Bread Sticks (5 for 4.5 Points) for Only 9.5 Weight Watchers Points!

I know my picture quality could stand some improvement, but I have to tell ya, without having an extra set of hands holding some special lighting reflecting onto the food that I am about to eat, I don't much care 'cuz I gotsta eat it before it gets cold!

I'm very happy I tried the Faux spaghetti AND the Faux breadsticks (my second time making these).  It was all very Flavorful.  Turns out I actually like my zucchini "noodles" much better than real pasta, and brace yourself.....wait for it.....2 whole ounces of lean ground beef, a whole 1/2 cup of spaghetti sauce, and a bowlful of zucchini is only 5 Weight Watchers points!

The Faux breadsticks are made of cauliflower!  Here's the Funny....each of my kids ate it too!  Of course, they had NO idea they were eating cauliflower.  Because I was able to slide this one past my three picky and choosy eaters and one asked for more (yes there is a difference), I'm labeling the breadsticks Family Friendly! I'm labeling it Family-Friendly ESPECIALLY because Mr. F. (who once puked while being Forced to eat cauliflower by a babysitter as a child) ate it too.  I know...probably mean not to mention it was cauliflower to someone with a past experience such as his, but I had to try it.  I made the announcement after he was done and had expressed his Favorable opinion.  I'll probably never tell the children until they're on their own.

I bet you could slide the zucchini noodles in if you peeled the green off before blanching AND mixed it all up prior to presentation to the Fussy eaters. ;) (Have to try this one soon.)

Cautionary note....there is a little piece of metal sticking out inside of the Veggeti I bought at Walgreens that can cut your knuckles as you twist your "noodles" out.  I did not use the gripper device provided because I guess my zucchini was too narrow and curvy to keep hold of it, but I did try to use it.

                                                                  (Still hungry? Ewww)


I got the recipe for the Faux breadsticks from Betty at Betty's Kitchen here. Thank you Betty! I'll share what my measurements, etc. were, and as is per usual, the points values.

5-Point Faux Spaghetti Ingredients/Directions:

2 oz. lean ground beef = 4 points
1/2 c. spaghetti sauce = 1 point
1 whole zucchini = 0 points (I used the end labled "Thin" for thin "noodles")

   Instructions:  I just browned my lean ground beef and set aside 2 ounces of it onto paper towel (to let the paper towel absorb any fats).  I took out 1/2 cup of spaghetti sauce from the batch I threw into the beef mixture for the rest of the family.  After using the Veggeti to process my zucchini, I brought water in a sauce pan to a boil, tossed in the "noodles," and boiled for only 2 minutes.  I quickly heated up my premeasured meatsauce and tossed with my "noodles." Voila. Done.


4.5-Point Faux Breadsticks (for 5 sticks!): 

1 large head cauliflower (I just go for an average size - I'll weigh one out for my next batch)=0 points
2 cloves garlic, minced = 0 points
2 eggs, well beaten = 4 points (2 points each egg) (could probably use egg white substitute)
4 oz. shredded mozzarella (I use regular) = 8 points
1/2 tsp. onion powder = 0 points
coarse sea salt to taste = 0 points
freshly ground black pepper = 0 points
cooking spray = 0 points
1 cup grated Parmesan cheese (I grate my own) = 6 points
Italian seasoning to taste (I use generously)

   Instructions: Betty's directions instruct you to use a plastic-covered bowl to steam your veggies in the microwave, but I won't use plastic in the microwave due to the health implications this practice is said to have, so I steam my cauliflower until it is Fork tender on the stove top.

I let it cool in a strainer for about 5 minutes so that as much excess water drains/evaporates off as possible (you don't want it to be particularly water logged, as it will leave your sticks extra mushy).

Once the steamed cauliflower is Fork tender, place in a Food processor and pulse/run until mashed-potato consistency.  Add in the eggs, mozzarella cheese, garlic, and onion powder.  Process again until well combined.

Spray a 10" x 15" baking pan with cooking spray and spread the cauliflower mixture out evenly, pressing slightly.  Sprinkle with the coarse sea salt, black pepper, and Italian seasoning to taste, and then cover evenly with 1 whole cup of freshly grated Parmesan cheese (you can use less Parmesan if you like to save on points if necessary).

Bake in the oven at 450 degrees for about 20 minutes or until sufficiently browned and sides have pulled slightly away from the edges of the pan.  Slice into 20 "breadsticks."

These breadsticks aren't going to stand up to being held in your hand, but cutting them with a Fork to eat them works just Fine.  I just told my kids the "dough" was a little weak. ;)  The less water your cauliflower holds onto, the more Firm your sticks will be.

I just cut off a chunk of the "breadstick" and slid it into my Faux spaghetti.  It was delicious.

Broiled Jamaican Mahi Mahi for 5 Weight Watchers Points

Tried this recipe tonight.  Quite spicy, but that probably depends on the jerk seasoning you use.  A serving size is 6 ounces for 5 points, and it's done in a Flash, so get your sides ready beforehand!

Ingredients:

4 (6-oz.) mahi mahi filets
2 Tbsp. honey
1 Tbsp. olive oil
1-14 tsp. lime zest
2 to 3 Tbsp. jerk seasoning
Juice of 1 lime

Directions:

Choose 4 (6-oz.) mahi mahi filets

Season by placing honey, oil, and lime zest in a small bowl.  Put filets on broiler pan coated with nonstick cooking spray.  Brush honey mixture on each filet and sprinkle with jerk seasoning.

Preheat broiler to high.  Broil filets 8 minutes or until fish flakes easily with a fork.  Drizzle with lime juice and serve.

Serves: 4
Points: 5 (6-oz. filet)

Nutritional Info:  210 calories, 5 g fat, 1 g saturated fat, 130 mg cholesterol, 935 mg sodium, 9 g carbohydrate, 0 g fiber, 33 g protein

Cherry Fudge Brownies at Only 3 Weight Watcher Points per Brownie (Make a Sundae for 5!)

This is obviously G-O-O-D! Can you believe I have somebody in my house who doesn't like it though! For real! My husband would prefer I not add in the candied cherries, but too bad because this year is about me.

Just as the post title says, it's only 3 points per brownie and when you turn it into a warm brownie mint sundae, it's still only 5 points!

Ingredients:

1/4 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1 tsp. baking powder
1/8 tsp. salt 1 c. granulated sugar
1/4 c. butter, melted
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1/3 c. chopped candied cherries
1/4 c. semisweet chocolate chips
2 Tbsp. confectioner's sugar (I never add this)

Preheat oven to 350 degrees F. Spray an 8"-square baking pan with nonstick cooking spray. Get 2 bowls out. Combine into one bowl the flour, cocoa powder, baking powder, and salt and in the other the granulated sugar, eggs, vanilla extract, and almond extract. Add the sugar mixture to the cocoa mixture and stir just until blended (takes some work and gets very thick). Fold in the cherries and the chocolate chips. Work batter into the pan evenly. Bake until a toothpick or knife inserted into the center comes out clean, about 28-32 minutes. Cool in the pan on a rack for about 30 minutes. Cut into 16 bars. Remove from the pan and sprinkle with confectioner's sugar.

Yields 16 servings.
Points: 3 points

141 calories, 5 g fat, 34 mg cholesterol, 86 mg sodium, 25 g carb, 2 g fiber, 2 g protein

Sundae Version: Points=5 points
Add 1/2-cup scoop of fat-free mint ice cream, a tablespoon of fat-free whipped topping, and a maraschino cherry.

Family-Friendly Sloppy Joes - 5 Points

The entire Family likes this one.  My daughter doesn't like the green peppers that go in it, so I'll take a smidge out for her before I add them in.

After the entire sloppy joe Filling is Finished, I divide it up into 8 separate plastic storage containers.  I can't remember how much each serving size is, but I'll note it next time I make it.

I don't know about you, but I don't actually like my sloppy joe to be sloppy, so I don't put the entire serving size onto one bun.  Since the buns are only 1 point for me, I'll divide the entire serving into two and have two sloppy joe sandwiches and add 1 point for the extra bun for 6 points total. Even more filling that way.

Ingredients:

1.5 lb. ground round
1 cup fresh onion
1/2 cup fresh green bell pepper
1 (8-oz) can no-salt-added tomato sauce
1 cup ketchup
1 tablespoon dark-brown sugar
1-1/2 tablespoon low-salt Worcestershire sauce
1-1/2 tablespoon lemon juice
1-1/2 tablespoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 (1.5-oz) reduced-calorie whole-wheat hamburger buns.


I have no idea why that last line item shows up as "whole-what" but it says "whole-wheat" in my editor feature of the blog. Weird.

Directions:

Coat a nonstick skillet with cooking spray over medium-high heat until hot.  Add beef, onion, and bell pepper until beef is browned and crumbled.  Drain meat in a colander and wipe grease out of pan with paper towel.  Return beef mixture to skillet and add remaining ingredients. Cook over medium heat until slightly thick, about 10 minutes.  Spoon mixture evenly over bottom halves of 8 reduced-calorie whole-wheat hamburger buns.

Yields 8 servings.
Points: 5 Winning Points

Calories 272; Protein 22.1 g; Fat 6.7 g; Carb 30 g; Fiber 2.9 g, Cholesterol 54 mg, Iron 3.2 mg, Sodium 673 mg; Calcium 43 mg

The Tuesday Success Tip

For recipes that make large meals, preportion and freeze!  Grab and eat helps a ton, especially when the rest of the family is having a fast food night and you don't have enough points left to join in.

I divided up the leftover Family Friendly Weight Watcher Sloppy Joe filling over the summer.  Five out of five of us eat this one, and it makes a lot.

Here is the recipe and nutritional information so you can figure out your points as well:

1.5 lbs ground round
1 cup fresh onion
1/2 cup fresh green bell pepper
1 (8-oz.) can no-salt-added tomato sauce
1 cup ketchup
1 Tbsp. dark brown sugar
1-1/2 Tbsp. low-salt Worcestershire sauce
1-1/2 Tbsp. lemon juice
1-1/2 Tbsp. yellow mustard
1/4 tsp. garlic powder
1/4 tsp. black pepper
8 (1.5-oz) reduced-calorie whole-what hamburger buns

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, onion, bell pepper and cook until beef is browned, stirring to crumble.  Drain in a colander & set aside.  Wipe drippings from skillet w/a paper towel.  Return beef mixture to skillet.  Stir in tomato sauce and next 7 ingredients; cook over medium heat 10 minutes or until slightly thick, stirring frequently.  Spoon beef mixture evenly between 8 buns.

Points: 5  Yields:  8 servings
272 cal, 22.1g protein, 6.7g fat, 30g carb, 2.9g fiber, 54mg chol, 3.2 mg iron, 673 mg sodium, 43mg calcium

Blueberry Mango Sundae Recipe

I made this Fruit topping mixture over the summer, and I had a lot left over, so I decided to portion it up individually and Freeze the portions in the Freezer using my Food Saver system after learning the points value was reasonable at only 4 points.

I just pull one out of the Freezer and defrost to later top a scoop of vanilla frozen yogurt.  Sometimes I'll halve both the fruit topping mixture and the scoop of Frozen yogurt for half the points too.

Here is a picture of the whole Fresh Sundae with a 2-point 1/2-cup serving of low-Fat vanilla Frozen yogurt:

Below is a picture of the defrosted version in which the blueberries stain the mango giving it that reddish color, but the taste is still the same as Fresh and still delicious.

What you can't see in this photo is the yummy, sweet sauce that ran to the bottom, but you can see it in the photo of the Fresh Sundae above.

Here is a photo of the peel-removal in process and completed (the more lime peel you add, the stronger the lime flavor you will have):

The nutritional information noted below is information I had recorded from an old recipe I got from somewhere and put into my recipe book. The type of Frozen yogurt is unspecified, so I have separated the topping from the yogurt.  I used online sources to Figure nutritional information of approximate amounts of topping ingredients used in this recipe and come out a bit higher in points, so I rounded up. I use a 2-point low-fat Frozen yogurt, which comes out to 2 points per 1/2 cup, so together, I come out to 5 points for this dessert.  If I halve the dessert, it comes out to 2.5 points for me.

Here is the recipe and nutritional information:

Ingredients: 
2 mangoes, pitted, peeled and diced (about 2-1/4 lbs.)
3 cups blueberries
2 limes
1/2 cup sugar
5 mint leaves
vanilla frozen yogurt

Instructions:

1. In a large bowl combine mangoes and blueberries and set aside. 
2. Remove peel from limes in strips (can use a vegetable peeler or cut strips) and set aside. 
3. Juice the limes for 3 tablespoons juice and set aside. 
4. In a small saucepan bring 1/2 cup water, lime peel, sugar, and mint to boiling over medium heat.
5. Stir until the sugar dissolves. Reduce heat to medium-low and simmer 3 minutes. Remove from heat. 
6. Place the syrup in a small bowl and stir in lime juice. Let stand 15-20 minutes. Remove peel and mint and discard. 
7. Drizzle syrup over fruit and toss to coat. 
8. Scoop yogurt into dessert dishes.  Spoon fruit over yogurt. May top with mint for garnish. 

Fruit Topping Servings: 6
Fruit Topping Serving Size:  Approximately 1/2 cup (turns out to be just shy of 1/2 cup for me)
Fruit Topping Points per Serving: 3 points (rounded up)


Nutritional Information: 230 cals, 0g fat, 0g sat fat, 0mg chol, 70mg sod, 55g carb, 5g fib, 5g protein