WW Asian Turkey Lettuce Wrap..... not PFChang but pretty darn close

GG's Hot Berries & Yogurt....Great for breakfast, snack or dessert

This is great in the morning and keep you feeling full all morning.  As a dessert or snack, the feeling is life having that hot cobbler. mmmmmm

GG's Oatmeal and Eggs..... for all my grits loving friends

Don't knock it until you try it!

 

GG's Egg Mug - A GREAT quick breakfast just for you!

 

This Egg Mug recipe is adapted from "Hungry Girl".  She has a great web site and all of her recipes have the PPV calculated.  In the morning, if you need something quick and filling, this is for you!
Don't be afraid to change it up....salsa makes a great Mexican version.

NOTE:  Before you start, spray your mug with PAM for an easy cleanup.

GG's Corn and Black Bean Soup - Quick, east and filling

This is a really quick and easy recipe.  When you need something warm and filling this is a great go to.

WW BBQ Turkey Joes

I have always been a fan of Sloppy Joes and this totally fits the bill AND it has 3 Power Foods in the ingredients.   Most of my recipes do not have meat and pork due to problems my family has with cholesterol but you can substitute if lean cuts are chosen.  Enjoy!

GG's Turkey Meat Loaf

I like to use the Dave's Killer Light Bread instead of the Sandwich Thins because I like the grains.  2 slices of the "Light" are the same PPV as the Sandwich Thin.

 

GG's Turkey Meat Loaf                          

5 PointsPlus Value

Serves: 7

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Ingredients 1/2 cup fat free skim milk 20 oz uncooked 99% fat-free ground turkey breast 1 serving(s) McCormick Meat Loaf Seasoning Mix 1 item(s) Arnold Select 100% whole wheat sandwich thins, Break into small pieces 3/4 cup(s) barbecue sauce, Reserve 1/4 cup BBQ sauce on the side 2 large egg(s), Slightly beaten Instructions PreHeat Oven 375.  Spray 9x5 loaf pan with PAM. Mix all ingredients (reserving 1/4 BBQ sauce for top) in large bowl until well blended. Shape meat mixture into a loaf and place in loaf pan.  Top with reserved 1/4 cup BBQ sauce.   Bake 1 hour at 375 or until cooked through.

GG's Easy Turkey Lasagna... fast and easy

This is a super quick and easy recipe because I use jar sauce and buy mushrooms presliced. To give this recipe a little spice, I have used the spicy marinara. Don't be afraid. It just keeps it from being bland. You can use your favorite, just be sure to calculate the points and a jar (26 oz) should be 10 points. Don't skimp on the cheese (see Tip below). You don't have to use Jennie-O turkey but be sure it is Ground LEAN Turkey Breast.

GG's Easy Turkey Lasagna

Adapted from Weight Watchers cookbook, Everyone Loves Chicken

5 PointsPlus Value

Serves: 12lose

Ingredients

1/2 pound(s) fresh mushroom(s), thinly sliced

16 oz fat-free ricotta cheese

2 item(s) (large) egg white(s), lightly beaten

1/2 tsp freshly grated nutmeg 8 oz can tomato sauce (low-sodium good choice)

9 oz whole wheat lasagna noodles

1/4 cup(s) shredded Parmigiano Reggiano cheese, or grated

1.5 Jars or 26 oz, Classico Spicy Tomato & Basil

1 lb Jennie-O Turkey Store Ground Turkey Breast, Extra Lean

Instructions 1. Preheat the oven 375 degrees F. You can use the no-cook lasagna noodles but I have trouble finding them. I love the whole wheat so cook these as the box instructs while you are doing steps 2 and 3. Don't overcook the noodles, just get them limp. 2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the turkey and cook, breaking it up with a wooden spoon, until lightly browned, about 1 minute. Add the mushrooms and cook until they give off their liquid and it reduces by half, about 4 minutes. Stir in marinara sauce and bring the mixture to a simmer. Remove the skillet from the heat and set aside. 3. Combine the ricotta cheese, mozzarella cheese, egg whites and nutmeg in a medium bowl. 4. Spread the tomato sauce evenly across the bottom of a 9x13 inch baking pan. Place 5 of the lasagna noodles over the sauce in one layer. Top with 1/3 of the turkey mixture, then spread 1./2 the cheese mixture over the turkey mixture. Repeat the layering one more time, then top with the remaining 5 noodles and the remaining 1/3 turkey mixture. Sprinkle the Parmigiano-Reggiano over the top. 5. Cover and bake the lasagna 45 minutes. Uncover and bake until bubbling and lightly browned on top, about 10 minutes longer. Let stand about 5 minutes before serving. Tip: Parmigiano-Reggiano is a long-aged cheese from northern Italy, famed for its rich, savory flavor and unique texture. Look for chunks of the cheese at markets with the rind intact and stamped with the name Parmigiano-Reggiano. It is spendy but it is definitely worth the cost.

 

GG's Scalloped Potatoes...a likely candidate for Thanksgiving Dinner

These are yummy.  I cooked using a 9x6 Pyrex dish.  Then I cut it down the middle and then four rows to get the 8 servings.  These are large servings and I would have been very satisfied with 1/2 of the serving and 1/2 is only 2 PPV.  I think one of the key ingredients is the Gruyere cheese.  The original recipe called for 1 cup but in my recipe I wanted to know how much I could use without changing the PPV.    I also used Fat Free milk because that is my favorite but the recipe calls for 1%.  I sliced my potatoes thin but not paper thin.  When I layered it was deeper than the slight overlap indicated in the recipe.  Enjoy!


GG's Classic Scalloped Potatoes
Adapted from Weight Watchers cookbook, Best Darn Food Ever!

 5   PointsPlus Value

Serves: 8

Ingredients 1/2 cup(s) reduced-sodium chicken broth 1 Tbsp white all-purpose flour 1 tsp table salt 1/2 tsp black pepper 1/8 tsp ground nutmeg 2 pound(s) uncooked Yukon gold potato(es), peeled and thinly sliced 2 cup(s) fat free skim milk 7 oz Gruyère cheese, shredded  (You want a cup of shredded cheese and you can use up to 7 oz and still be 5 PPV for the recipe.) Instructions 1. Preheat oven to 425 degrees F. Spray 2-quart baking dish or shallow casserole dish with nonstick spray. 2. Whisk together broth and flour in medium saucepan until smooth. Add milk, salt, pepper, and nutmeg., whisking until smooth. Bring sauce to boil, whisking constantly until slightly thickened; remove saucepan from heat. 3. Arrange half of potatoes in prepared baking dish, slightly overlapping slices. Sprinkle with 1/2 cup o f Gruyere; arrange remaining potatoes on top. Pour white sauce evenly over potatoes. 4. Bake 25 minutes. Pull out of the oven and press down on potatoes with spatula to completely submerge potatoes in sauce; sprinkle with remaining 1/2 cup cheese. Bake until potatoes are tender and top is browned, about 20 minutes longer. Let stand about 20 minutes before serving.

Baked Apples....the perfect side dish or dessert

 

In the fall I just can not get enough baked apples.  I bake them like below and sometimes I slice the apples and lay the slices down in 13x9, pouring the pop over and then sprinkling with the cinnamon.  I don't use the sugar as a rule.  You can reduce the PPV by reducing the topping.  I often opt for a dollup of Sugar Free Cool Whip.  It is always a great idea to put the receipe in the WW Receipe Builder and then you can play with it and watch the PPV change.  Enjoy.

 

Change to the Purpose of the Blog

October 5, 2013...where does the time go.  My last post was Feb 2012, so it is safe to say I am just not a blogger.  With a need to create a place where my friends and Weight Watchers members can go to get receipes, I am changing this blog from private to a "by invitation" blog site.  Therefore, your comments will not be private.  I have deleted all previous comments and we are ready to start afresh. 

Love you guys.  You are my rock and motar. 

Donna Lynn