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#FreestyleEffect Roasted Vegetable & Four-Bean Chili This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers. INGREDIENTS
1 1 1 1 3 1 1 1½ ¼ 45 15
large uncooked red onion, chopped medium sweet red pepper, seeded, chopped medium orange bell pepper, seeded, chopped medium yellow pepper, seeded, chopped cups frozen corn kernels large uncooked zucchini, diced tablespoon extra-virgin olive oil teaspoons kosher salt, or to taste teaspoon black pepper ounces canned diced tomatoes ounces canned black beans, rinsed and drained
4
SmartPoints value
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Total Time: 1:25 Prep: 0:25 Cook: 1:00 Serves: 10 Difficulty: Easy
1½ cups canned black-eyed peas (15-oz can), rinsed and drained 15 ounces canned red kidney beans, rinsed and drained 1 tablespoon chili powder, ancho variety 1 tablespoon maple syrup 1 tablespoon minced garlic 2 teaspoons canned chipotle peppers in adobo sauce, minced 1 teaspoon paprika, smoked variety 2 tablespoons chopped cilantro 2 tablespoons uncooked scallions, chopped
INSTRUCTIONS
1. Preheat oven to 450°. Line 2 large rimmed baking sheets with parchment paper. 2. In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes. 3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving. Serving size: 1 cup Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.
Dark Chocolate Cherry Cheesecakes INGREDIENTS
⅔ cup graham cracker crumbs 14 tablespoons plain low-fat Greek yogurt, divided 8 ounces low-fat cream cheese, at room temperature 2 large eggs ⅓ cup sugar, plus 1 tablespoon 1 teaspoon vanilla extract 10 ounces frozen unsweetened sour red cherries, or sweet cherries
1 1 2 2 ½
INGREDIENTS
1 3 ½ 1 3 1½ 28 2 1
tablespoon olive oil medium garlic cloves, chopped medium uncooked onion, diced cup fresh mushrooms, chopped cups fresh baby spinach teaspoons ground cumin ounces canned diced tomatoes tablespoons canned tomato paste teaspoon hot pepper sauce
½ 6 1
1
SmartPoints value
TM
Total Time: 0:37 Prep: 0:10 Cook: 0:27 Serves: 6 Difficulty: Easy
teaspoon table salt large eggs tablespoon chopped fresh parsley
INSTRUCTIONS
1. Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts. 2. Stir in tomatoes, tomato paste, hot pepper sauce and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate. 3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley. NOTES: Up the protein: This flavorful Middle Eastern dish is often served for breakfast, but it makes a speedy and satisfying lunch or dinner as well. Serve it with protein- and fiber-rich quinoa to make it a full meal; ½ cup cooked quinoa per serving will increase the SmartPoints value by 3. Serving size: 1 egg and ⅔ cup sauce Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.
5
SmartPoints value
TM
Total Time: 3:05 Prep: 0:25 Cook: 0:20 Serves: 12 Difficulty: Easy
teaspoon fresh lemon juice pinch of table salt teaspoons cornstarch teaspoons cold water ounce 60–69% dark chocolate, shaved
INSTRUCTIONS
1. Preheat oven to 325°. Line a 12-hole muffin pan with paper liners. 2. Mix graham cracker crumbs with 2 tablespoons yogurt until evenly moistened; using the back of a spoon, press 1 tablespoon crumb mixture into bottom of each prepared muffin cup. 3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, ⅓ cup sugar, and vanilla; spoon evenly into muffin cups. Bake until top is set, 15–20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead). 4. Meanwhile, to make topping, combine cherries, remaining 1 tablespoon sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture and simmer 1 minute. Cool cherry topping completely before using (may be made up to 1 day ahead). 5. To serve, top each cheesecake with 1 tablespoon cherry topping; evenly divide chocolate shavings over top. NOTES: You can swap in nonfat Greek yogurt for the low-fat variety if you prefer. The SmartPoints value of the recipe does not change. Serving size: 1 cheesecake Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.
Shakshouka (Tomato & Egg Stew)
Grilled Cod Fillets with Lemon-Dill Butter INGREDIENTS
2 teaspoons olive oil 24 ounces uncooked Atlantic cod, or other firm white fish, such as tilapia (four 6-ounce fillets) 4 ½ teaspoon table salt 2 medium lemons, sliced ¼-in thick (you’ll need 2 12 slices total) 4 sprigs of dill 1
2
SmartPoints value
TM
Total Time: 0:25 Prep: 0:15 Cook: 0:10 Serves: 4 Difficulty: Easy
teaspoons light butter, at room temperature teaspoons dill, chopped teaspoon lemon zest
INSTRUCTIONS
1. Preheat a charcoal or gas grill to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil. 2. While grill heats, pat fish dry; sprinkle with salt. 3. Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8–10 minutes. 4. While fish is cooking, combine butter, chopped dill and zest in a small bowl. 5. Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 teaspoon of lemon-dill butter and serve (serving the lemon slices is optional). NOTES: To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe. Serving size: 1 fillet and 1½ teaspoons of butter Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.