Bacon, Egg and Hash Brown Stacks - Weight Watchers Recipe

PointsPlus Value 4 / Prep time: 8 min / Cook time: 14 min / Other time: 0 min / Serves: 4
This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a
quick, microwave-reheatable meal.
Ingredients

2 spray(s) cooking spray

4 item(s) frozen hash brown potato patty, prepared without fat

2 large egg(s)

3 large egg white(s)

3 oz uncooked Canadian-style bacon, finely chopped

1 Tbsp uncooked scallion(s), minced, green part only

1/8 tsp hot pepper sauce, optional

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

8 tsp ketchup, hot and spicy variety (optional)

Instructions
1. Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over
medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden
brown on second side, about 5 minutes more.


2. Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat.
In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and
pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and
then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover
to keep warm until hash browns are finished cooking.


3. To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg
mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired.
Yields 1 stack per serving.
Notes
1. Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just
make sure to cook the bacon before adding it to the eggs (could affect PointsPlus values).
Tomato, Herb and Goat Cheese Capellini

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PointsPlus Value 7

Prep time: 18 min

Cook time: 7 min
Other time: 0 min
Serves: 4
This light, refreshing meal is bursting with the season’s finest
flavors: juicy tomatoes and fresh, aromatic herbs.
Ingredients

4 Tbsp reduced-sodium chicken broth

2 tsp minced garlic

2 cup(s) fresh cherry tomato(es), quartered

1/2 pound(s) uncooked capellini, or spaghetti, cooked and kept warm

2 Tbsp basil, fresh, minced

3 Tbsp fresh parsley, fresh, minced

1/4 cup(s) semisoft goat cheese, crumbled

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

Instructions
1. Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and
sauté 2 minutes. Add cherry tomatoes and cook until just soft, about 1 minute. Add remaining
broth and heat through.


2. Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add herbs and
goat cheese; toss to combine. Season to taste with salt and pepper. Serve hot or at room
temperature. Yields about 1 cup per serving.
Old-Fashioned Chicken Pot Pie

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Weight Watchers Recipe
PointsPlus Value 6 Prep time: 20 min Cook time: 40 min Other time: 0 min Serves: 6
We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based
cream sauce. It totally hits the spot.
Ingredients

2 spray(s) butter-flavour cooking spray

1 tsp salted butter
1 small uncooked onion(s), chopped
2 cup(s) fresh mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup(s) frozen mixed vegetables
1 cup(s) canned chicken broth
3 cup(s) (chopped) cooked skinless, boneless chicken breast(s)
2 Tbsp all-purpose flour
1/2 cup(s) fat-free evaporated milk, divided

4 item(s) reduced-fat crescent roll dough, unrolled

Instructions
1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.


2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and
mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme,
salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.


3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over
medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of
evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.


4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough
around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until
rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
Notes
1. Make this recipe to your family's taste with different frozen vegetable blends such as an Asian
mix or bell pepper and onion strips.
Pizza Bianca with Spinach and Arugula
PointsPlus Value 6

Prep time: 20 min

Cook time: 25 min
Other time: 0 min
Serves: 6
If you buy baby spinach in a microwavable bag (check the label), you can speed through Step 2:
Following the directions on the spinach bag.
Ingredients

7 oz fresh spinach, baby leaf variety, rinsed

4 oz arugula, bunch, cleaned and rinsed

1/3 cup(s) grated Parmesan cheese

1/2 cup(s) part-skim ricotta cheese

1/2 cup(s) (shredded) part-skim mozzarella cheese

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

10 oz frozen pizza crust dough, thin, prebaked

1 medium fresh tomato(es), sliced

1/2 tsp olive oil

1/2 tsp balsamic vinegar

1 clove(s) (small) garlic clove(s), minced

Instructions
1. Adjust one oven rack to the lowest level of the oven. Preheat the oven to 450°F. 


2. Place the spinach and arugula, with the water still clinging to their leaves, in a 10-inch nonstick
skillet. Cook, stirring, over medium-high heat until the greens are reduced in volume and
softened, 2 – 3 minutes. Drain in a colander, pressing out the excess liquid, and coarsely chop
the greens. 


3. Combine the Parmesan, ricotta, mozzarella, the chopped greens, and the salt and pepper in a
medium bowl. Place the pizza crust on a baking sheet. Spread the cheese mixture evenly over
the crust, leaving a 1⁄2-inch border around the edge. 


4. Toss the tomato, oil, vinegar, and garlic in a small bowl and sprinkle over the top of the pizza.
Bake until the crust is hot and crisp, 10 – 12 minutes. Serve at once. Yields 1⁄6 of pizza per
serving.
Notes
1. Microwave the spinach. Slit the top of the bag (watch out for escaping steam) and add the
arugula, tossing the hot spinach over it. Fold the opening to close and let the arugula wilt in the
bag 2 – 3 minutes. Remove the greens and press out the excess liquid before proceeding with
the recipe.
Cheeseburgers with Grilled Onions

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PointsPlus Value 7 Prep time: 12 min Cook time: 10 min Other time: 0 min Serves: 4
Sink your teeth into one of these babies for total burger satisfaction. Try different kinds of cheese and
tomatoes for other fantastic combinations.*
Ingredients

1 pound(s) uncooked 93% lean ground beef

1 clove(s) (medium) garlic clove(s), minced

1/4 tsp table salt

1/8 tsp black pepper

1/4 cup(s) low-fat, shredded Cheddar cheese, sharp-variety

1/2 small uncooked red onion(s), cut into 4 thin slices

1/2 tsp olive oil

1/8 tsp dried oregano, crushed

4 item(s) reduced-calorie hamburger roll(s)

1 small fresh tomato(es), cut into 8 thin slices

Instructions
1. Preheat grill to medium-hot heat.**


2. In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick
patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until
desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon
of cheese; cook until cheese melts, about 1 minute. 


3. Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4
minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.


4. Lightly toast open-faced buns on grill. Place burgers on buns and top each with onion and
tomato slices. Yields 1 cheeseburger per serving.
Notes
1. *Could affect PointsPlus values.



**You can also make this recipe in a stovetop grill pan. Cooking time may vary.



The secret to a juicy, lean burger is to avoid pressing down on the patty while it's cooking so it
retains its juices.
Spinach and Cheddar Quiche

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PointsPlus Value 6 Prep time: 20 min Cook time: 45 min Serves: 8

Who says real men don't eat quiche? It's really just an omelet in a pie crust. Make it for the whole family.

Ingredients

6 oz pie crust, 9-inch, refrigerated

2 tsp olive oil

1/2 cup(s) (sliced) uncooked sweet onion(s), chopped

1 1/4 cup(s) part-skim ricotta cheese

1 cup(s) low-fat, shredded Cheddar cheese

1 large egg(s)

2 large egg white(s)

1 Tbsp Dijon mustard

1 tsp dried oregano

1/2 tsp table salt, or more to taste

1/4 tsp black pepper, freshly ground, or more to taste

10 oz frozen chopped spinach, thawed and well-drained

1 Tbsp grated Parmesan cheese

Instructions
1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom
tart pan or a 9-inch pie pan; refrigerate until ready to use.


2. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about
3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg
whites, mustard, oregano, salt and pepper; mix well and fold in spinach. Spoon mixture into
prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. 


3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10
minutes before slicing into 8 pieces. Yields 1 piece per serving.
Notes
1. Not a spinach fan? Substitute broccoli in its place.
Baked Ziti

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PointsPlus Value 7
Prep time: 10 min
Cook time: 40 min
Other time: 0 min
Serves: 12
Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For
a meaty version, add lean ground beef to the sauce.*
Ingredients

3 spray(s) cooking spray

1 pound(s) uncooked pasta, rigatoni or penne

3/4 pound(s) part-skim ricotta cheese

1/4 tsp crushed red pepper flakes, or more to taste

1/4 cup(s) grated Parmesan cheese, divided

4 cup(s) store-bought marinara sauce, divided**

1/2 pound(s) shredded part-skim mozzarella cheese

1/4 cup(s) basil, cut into ribbons, for garnish***

Instructions
1. Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray. 


2. Cook pasta according to package directions; rinse with cool water and drain.


3. While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3
tablespoons Parmesan cheese and 1/3 cup marinara sauce. 


4. To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an
even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with
remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining
tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow
ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Notes
1. *Could affect PointsPlus value. 



**If you don’t have a store-bought sauce on hand, you can use fire-roasted diced tomatoes
instead (could affect PointsPlus value).