cooking on ww+

like many, one of my new year's resolutions was to finally shed the excess poundage once and for all.  4 years ago i signed up for weight watchers and successfully lost 40 pounds.  thankfully i kept most of it off (aside from the 10 pound fluctuation up and down, over and over), but i never reached my ultimate goal.

hopefully this time will be the time.  in the first three weeks i've lost ten pounds by counting points, both food and exercise.  i've monitored my diet and increased my physical activity.  one of the ways for me to be successful is to ensure i keep changing things up, specifically recipes.

in the past few weeks i've stared eating a lot more seafood.  i've found that i really enjoy salmon and it's quite easy to cook!  i've also tried smashed cauliflower twice now.  though i'd still prefer mashed potatoes, it's a nice, low-point alternative.

with the amazingness that is pinterest, i've been searching for new weight watchers recipes.  in my search i came across this website that is absolutely amazing!!  on her website, skinnytaste, gina lists all of the nutritional information, most importantly weight watchers points!  i cannot wait to try some of her recipes!

first up will be these two recipes:

Source: skinnytaste.com via adam on Pinterest


Low Fat Baked Ziti with Spinach
Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 ptsCalories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g 
  

• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes (I prefer Tuttorosso)
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil (I used my Misto)

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Source: skinnytaste.com via adam on Pinterest


Chicken Rollatini with Spinach alla Parmigiana
Gina's Weight Watcher Recipes 
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.