Does anyone have any weight watchers recipes?

Baked Sweet Potato Sticks

Makes 4 servings

2 tablespoons thawed frozen orange juice concentrate
1 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 pound sweet potatoes, pared and cut into 1/2" sticks

Preheat oven to 450o F. Line baking sheet with foil; spray
with nonstick cooking spray.
In medium bowl, combine orange juice concentrate, onion
powder, salt and red pepper. Add potato sticks; turn to
coat.
Arrange potatoes in a single layer on prepared baking
sheet. Bake 10 minutes; turn carefully. Bake 10 minutes
longer, until tender.

EACH SERVING PROVIDES: 1/4 Fruit, 1 Bread

PER SERVING: 104 Calories, 1 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 285 mg Sodium, 24 g Total Carbohydrate, 3 g
Dietary Fiber, 20 g Protein, 25 mg Calcium

Recipe from Weight Watchers Quick Meals

awesome..I'm gonna try that this weekend..

Thanks!!

Baked Asparagus

Makes 4 servings

48 asparagus spears, trimmed
1 tablespoon fresh lemon juice
1 tablespoon olive oil

Preheat oven to 425o F.
In a 13 x 9" baking pan, combine asparagus, lemon juice and
oil, turning to coat. Bake, covered, 15-20 minutes, just until
asparagus are tender. Serve warm or at room temperature.
Just before serving, transfer to large decorative platter; top
with pan juices.

EACH SERVING (12 ASPARAGUS SPEARS) PROVIDES: 3/4
Fat, 2 Vegetables

PER SERVING: 68 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg
Cholesterol, 3 mg Sodium, 7 g Total Carbohydrate, 2 g Dietary
Fiber, 5 g Protein, 38 mg Calcium

Recipe from Weight Watchers Quick Meals

Baked Tomatoes

Makes 4 servings

4 medium tomatoes, halved
1 tablespoon plain dried bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried oregano leaves
Pinch ground red pepper

Preheat oven to 425o F. Spray a 13 x 9" baking pan with
nonstick cooking spray.
Cut a thin slice off bottom of each tomato half so it
stands upright; place tomato halves in prepared baking pan.
In small bowl, combine bread crumbs, Parmesan cheese,
oregano and red pepper; sprinkle an equal amount of
mixture over each tomato half. Bake 15 minutes, until
topping is golden brown.

EACH SERVING (2 TOMATO HALVES) PROVIDES: 2
Vegetables, 15 Optional Calories

PER SERVING: 47 Calories, 1 g Total Fat, 0 g Saturated Fat, 1
mg Cholesterol, 52 mg Sodium, 9 g Total Carbohydrate, 2 g
Dietary Fiber, 2 g Protein, 30 mg Calcium

Recipe from Weight Watchers Quick Meals

Basil-Tomato Shrimp Toasts

Makes 4 servings

2 ounces French bread, cut diagonally into 8 thin slices
24 small or 16 medium shrimp, peeled and deveined
1 medium tomato, blanched, peeled, seeded and chopped
1/4 cup chopped fresh basil leaves
1 tablespoon mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper

In oven or toaster oven, toast bread until golden brown;
remove from oven and set aside to cool.In medium
saucepan, combine shrimp and 1 cup water; bring to a boil.
Reduce heat to low; simmer until shrimp turn pink; drain.
Rinse under cold running water; drain again.Transfer
shrimp to medium bowl; stir in tomato, basil, mayonnaise,
lemon juice and pepper. Top each slice of toast with an
equal amount of shrimp mixture.

EACH SERVING PROVIDES: 3/4 Fat, 1/2 Vegetable, 1
Protein, 1/2 Bread

PER SERVING: 136 Calories, 4 g Total Fat, 1 g Saturated Fat,
88 mg Cholesterol, 194 mg Sodium, 11 g Total Carbohydrate, 1 g
Dietary Fiber, 13 g Protein, 68 mg Calcium

Recipe from Weight Watchers Quick Meals

Bean Burritos

Makes 4 servings

2 tablespoons nonfat sour cream
2 tablespoons plain nonfat yogurt
4 flour tortillas (6" diameter)
One 7-Ounce can chipotle peppers in adobo sauce
1 teaspoon corn oil
3/4 cup diced onions
2 garlic cloves, pressed
4 ounces drained cooked black beans
1/2 cup fresh or frozen corn kernels
1 1/2 ounces Monterey Jack or mild cheddar cheese,
shredded
1/2 cup shredded iceberg lettuce
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro

Preheat oven to 350o F.
In small bowl, combine sour cream and yogurt; refrigerate,
covered, until ready to use.
Wrap tortillas in foil; bake 10 minutes, until heated.
Meanwhile, in food processor or blender, puree chipotle
peppers with sauce until smooth. Set aside 1 teaspoon
pureed peppers; refrigerate remaining mixture, covered,
for use at another time.
In medium skillet, heat oil; add onions and garlic. Cook over
medium-high heat, stirring frequently, 4-5 minutes, until
lightly golden. Add beans, corn and reserved teaspoon
pureed peppers; stir to combine. Reduce heat to low; cook,
stirring occasionally, until mixture is heated through and
flavors are blended.
Just before serving, place 1 warm tortilla on each of 4
plates; divide bean mixture evenly among tortillas. Sprinkle
evenly with cheese, lettuce, scallions and cilantro; roll
tortillas to enclose filling.
Top each tortilla with 1 tablespoon reserved sour cream
mixture.

EACH SERVING PROVIDES: 1/4 Fat, 3/4 Vegetable, 1
Protein, 1 1/4 Breads, 10 Optional Calories

PER SERVING: 204 Calories, 6 g Total Fat, 2 g Saturated Fat,
11 mg Cholesterol, 222 mg Sodium, 28 g Total Carbohydrate, 2 g
Dietary Fiber, 9 g Protein, 157 mg Calcium

Recipe from Weight Watchers Quick Meals

Bruschetta

Makes 4 servings

10 ounces Italian or French bread, cut into 12 equal slices
2 small plum tomatoes, blanched, peeled, seeded and diced
1 tablespoon olive oil
2 garlic cloves
Pinch salt
Freshly ground black pepper to taste

Preheat oven to 350o F. Line baking sheet with foil.
Place bread slices on prepared baking sheet, cut-side
down; bake 10 minutes, until crisp but not brown. Leave
oven on.
In mini food processor, combine tomatoes, oil, garlic, salt
and pepper; process until finely chopped.
Spread each slice of bread with an equal amount of tomato
mixture; bake 5 minutes. Turn oven off; let bread remain in
oven until ready to serve.

EACH SERVING (3 SLICES) PROVIDES: 3/4 Fat, 1/4
Vegetable, 2 1/2 Breads

PER SERVING: 227 Calories, 6 g Total Fat, 1 g Saturated Fat,
0 mg Cholesterol, 448 mg Sodium, 37 g Total Carbohydrate, 2 g
Dietary Fiber, 6 g Protein, 59 mg Calcium

Recipe from Weight Watchers Quick Meals

Cafe au Lait

1/2 cup hot decaffeinated coffee
1/2 cup hot skim milk

For each serving, in coffee cup, combine coffee and skim
milk.

EACH SERVING PROVIDES: 1/2 Milk

PER SERVING: 45 Calories, 0 g Total Fat, 0 g Saturated Fat, 2
mg Cholesterol, 66 mg Sodium, 6 g Total Carbohydrate, 0 g Dietary
Fiber, 4 g Protein, 153 mg Calcium

Recipe from Weight Watchers Quick Meals

Cajun Flank Steak

Makes 4 servings

1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
One 15-Ounce flank steak
2 tablespoons low-sodium beef broth

Preheat broiler. Spray rack in broiler pan with nonstick
cooking spray.
In small bowl, combine 2 teaspoons of the Worcestershire
sauce, 1 teaspoon of the hot pepper sauce, the garlic and
thyme; rub steak with mixture. Let stand 10 minutes.
Place steak on prepared broiler rack; broil 4" from heat 3-
5 minutes on each side or until done to taste.
Meanwhile, in clean small bowl, combine the remaining 1
teaspoon Worcestershire sauce, the remaining 1/2
teaspoon hot pepper sauce and the broth.
Slice steak thinly across the grain; add juices that
accumulate while slicing to Worcestershire sauce mixture.
Arrange steak on large decorative platter; top with
Worcestershire sauce mixture.

EACH SERVING (3 OUNCES) PROVIDES: 3 Proteins

PER SERVING: 186 Calories, 9 g Total Fat, 4 g Saturated Fat,
57 mg Cholesterol, 162 mg Sodium, 2 g Total Carbohydrate, 0 g
Dietary Fiber, 23 g Protein, 16 mg Calcium

Recipe from Weight Watchers Quick Meals

Carrot-Potato Puree

Makes 4 servings

1 pound 4 ounces diced pared russet potatoes
2 cups diced carrots
1/2 cup evaporated skimmed milk
1 tablespoon stick margarine
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg

In large saucepan, combine potatoes and carrots; cover
with water. Bring water to a boil; reduce heat to low.
Simmer 10 minutes, until vegetables are tender; drain and
set aside.
In same saucepan, combine milk, margarine, salt, pepper
and nutmeg. Place milk mixture over low heat; cook 5
minutes, just until mixture is hot and margarine is melted
(do not boil).
With food mill or potato ricer, rice potatoes and carrots
into hot milk mixture; with fork, mix just until combined.

EACH SERVING (1 1/4 CUPS) PROVIDES: 1/4 Milk, 3/4
Fat, 1 Vegetable, 1 Bread

PER SERVING: 189 Calories, 3 g Total Fat, 1 g Saturated Fat, 1
mg Cholesterol, 650 mg Sodium, 35 g Total Carbohydrate, 4 g
Dietary Fiber, 0 g Protein, 8 mg Calcium

Recipe from Weight Watchers Quick Meals

Chicken Fajitas

Makes 4 servings

15 ounces skinless boneless chicken breasts
One 7-Ounce can chipotle peppers in adobo sauce
1 tablespoon fresh lime juice
2 garlic cloves, pressed
1/2 teaspoon dried oregano leaves
8 flour tortillas (6" diameter)
2 cups sliced red onion
2 cups shredded iceberg lettuce

Preheat oven to 400o F. Spray an 8" square baking pan with
nonstick cooking spray.
Place chicken in prepared baking pan; set aside.
In food processor or blender, puree chipotle peppers with
sauce until smooth. Transfer 2 teaspoons pureed mixture
to small bowl; refrigerate remaining mixture, covered, for
use at another time.
Add lime juice, garlic and oregano to pureed peppers; stir
to combine. Brush mixture over chicken breasts; bake,
covered, 20 minutes, until chicken is cooked through.
Remove chicken from oven; leave oven on.
Wrap tortillas in foil; bake 5 minutes, until heated.
Meanwhile, slice chicken crosswise. Arrange sliced chicken
on medium decorative platter; top with pan juices. Serve
with warm tortillas, sliced onion and shredded lettuce.

EACH SERVING PROVIDES: 2 Vegetables, 3 Proteins, 2
Breads

PER SERVING: 303 Calories, 5 g Total Fat, 1 g Saturated Fat,
62 mg Cholesterol, 382 mg Sodium, 34 g Total Carbohydrate, 3
g Dietary Fiber, 30 g Protein, 113 mg Calcium

Recipe from Weight Watchers Quick Meals

Chicken in Spinach-Curry Sauce

Makes 4 servings

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 4-ounce skinless boneless chicken breasts
2 teaspoons vegetable oil
2 teaspoons mild or hot curry powder
1/2 teaspoon ground cumin
1 garlic clove, minced
2 cups well-drained thawed frozen chopped spinach
1 cup low-sodium chicken broth
1/4 cup low-fat (1.5%) buttermilk

In gallon-size sealable plastic bag, combine flour, 1/4
teaspoon of the salt and the pepper; add 1 chicken breast.
Seal bag; shake to coat thoroughly. Transfer chicken to
plate; repeat with remaining chicken breasts.
In large nonstick skillet, heat oil; add chicken. Cook over
medium-high heat, turning once, 2-3 minutes on each side,
until lightly browned. Transfer chicken to clean plate; set
aside.
In same skillet, combine curry powder, cumin and garlic;
cook over medium heat, stirring constantly, 1 minute, until
fragrant. Stir in spinach and broth; bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 10
minutes, until flavors are blended. Cool slightly.
Transfer spinach mixture to food processor; puree until
smooth. Return mixture to skillet; stir in buttermilk and
remaining 1/2 teaspoon salt.
Return chicken to skillet; cook over low heat about 15
minutes until chicken is cooked through and mixture is
heated.

EACH SERVING PROVIDES: 1/2 Fat, 1 Vegetable, 3 Proteins,
25 Optional Calories

PER SERVING: 205 Calories, 5 g Total Fat, 1 g Saturated Fat,
66 mg Cholesterol, 595 mg Sodium, 9 g Total Carbohydrate, 3 g
Dietary Fiber, 31 g Protein, 162 mg Calcium

Recipe from Weight Watchers Quick Meals

Chili-Tortilla Pie

Makes 4 servings

2 teaspoons corn oil
10 ounces boneless cooked pork or skinless boneless cooked
turkey, diced
2 cups chopped onions
1 tablespoon mild or hot chili powder
2 garlic cloves, pressed
1 1/2 cups tomato sauce
1 teaspoon dried oregano leaves
8 corn tortillas (6" diameter)
1 1/2 ounces shredded Monterey Jack cheese

Preheat oven to 375o F. Spray an 8" square baking pan with
nonstick cooking spray.
In medium nonstick skillet, heat oil; add pork, onions, chili
powder and garlic. Cook over medium-high heat, stirring
occasionally, 5 minutes, until onions are softened.
Add tomato sauce and oregano to pork mixture; bring to a
boil. Reduce heat to low; simmer 5 minutes.
Line prepared baking pan with 4 of the tortillas; top with
pork mixture, then remaining tortillas. Sprinkle with
cheese; bake 15 minutes, until lightly browned and bubbly.

EACH SERVING PROVIDES: 1/2 Fat, 2 1/2 Vegetables, 3
Proteins, 2 Breads

PER SERVING WITH PORK: 383 Calories, 13 g Total Fat, 4 g
Saturated Fat, 69 mg Cholesterol, 755 mg Sodium, 39 g Total
Carbohydrate, 6 g Dietary Fiber, 29 g Protein, 231 mg Calcium

PER SERVING WITH TURKEY: 359 Calories, 11 g Total Fat, 3
g Saturated Fat, 66 mg Cholesterol, 765 mg Sodium, 39 g Total
Carbohydrate, 6 g Dietary Fiber, 29 g Protein, 227 mg Calcium
Recipe from Weight Watchers Quick Meals

Makes 8 servings

1 cup minus 1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup skim milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup extra-strength hot coffee *
1 ounce chopped walnuts

Preheat oven to 350o F. Spray an 8" round cake pan with
nonstick cooking spray.
In large bowl, with wire whisk, combine flour, 1/3 cup of
the sugar, 3 tablespoons of the cocoa, the baking powder
and salt. Add milk, oil, vanilla and 1/4 cup water, blending
with whisk until smooth. Transfer mixture to prepared pan.
In small bowl, with wire whisk, combine the remaining
sugar, the remaining cocoa and the coffee, blending until
sugar and cocoa are dissolved; pour over mixture in pan.
Bake 20 minutes.
Sprinkle cake with walnuts; bake 10 minutes longer, until
firm and a toothpick inserted in center comes out almost
clean. Serve warm.

EACH SERVING (1/8 OF CAKE) PROVIDES: 1 Fat, 1/2
Bread, 105 Optional Calories

PER SERVING: 200 Calories, 7 g Total Fat, 1 g Saturated Fat,
0 mg Cholesterol, 269 mg Sodium, 35 g Total Carbohydrate, 2 g
Dietary Fiber, 4 g Protein, 101 mg Calcium

Cider-Braised Pork Medallions

Makes 4 servings

3 tablespoons all-purpose flour
Freshly ground black pepper
1/4 teaspoon salt
15 ounces boneless pork tenderloin, cut into twelve 1"
medallions
2 teaspoons vegetable oil
1/2 cup apple cider
1 tablespoon cider vinegar
1 teaspoon grated lemon zest

In gallon-size sealable plastic bag, combine flour, 1/2
teaspoon pepper and the salt; add 2 or 3 pork medallions.
Seal bag; shake to coat. Transfer pork to plate; repeat
with remaining medallions.
In large nonstick skillet, heat oil; add pork. Cook over high
heat, turning once, 1-2 minutes on each side, until lightly
browned. Reduce heat to low; add cider. Simmer, covered,
20 minutes, until pork is cooked through and tender. With
slotted spoon, transfer pork to large decorative platter;
set aside and keep warm.
Add vinegar and lemon zest to cider. Increase heat to high;
bring liquid to a boil. Cook, stirring occasionally, 5 minutes,
until slightly thickened; season with pepper to taste.
Just before serving, pour cider mixture over pork.

EACH SERVING PROVIDES: 1/2 Fat, 1/4 Fruit, 3 Proteins,
1/4 Bread

PER SERVING: 201 Calories, 8 g Total Fat, 2 g Saturated Fat,
70 mg Cholesterol, 188 mg Sodium, 8 g Total Carbohydrate, 0 g
Dietary Fiber, 22 g Protein, 10 mg Calcium

Recipe from Weight Watchers Quick Meals

Citrus Red Snapper

Makes 4 servings

2 tablespoons all-purpose flour
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
Four 8-ounce red snapper fillets
2 teaspoons peanut oil
1 cup sliced yellow bell pepper
1/4 cup sliced scallions (white and green parts)
1/4 cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Lemon and lime slices to garnish (optional)

On paper plate or sheet of wax paper, combine flour,
coriander, ginger and red pepper. Coat one side of each
fish fillet with flour mixture; set aside.
In large nonstick skillet, heat oil; add fish fillets, floured
side down. Cook over medium-high heat until browned on
bottom. With spatula, transfer fish to plate; set aside.
Add yellow pepper, scallions, broth and orange, lemon and
lime juice to skillet; stir to combine. Return fish to skillet,
browned side up; reduce heat to low. Cook, covered, 3-5
minutes, until fish flakes easily when tested with fork and
vegetables are tender; with slotted spatula, transfer fish
and vegetables to large decorative platter.
Cook pan juices until reduced in volume to about 1/4 cup;
pour over fish. Garnish with lemon and lime slices if
desired.

EACH SERVING PROVIDES: 1/2 Fat, 3/4 Vegetables, 3
Proteins, 20 Optional Calories

PER SERVING: 279 Calories, 5 g Total Fat, 1 g Saturated Fat,
84 mg Cholesterol, 150 mg Sodium, 7 g Total Carbohydrate, 1 g
Dietary Fiber, 48 g Protein, 83 mg Calcium

Recipe from Weight Watchers Quick Meal

Citrus Red Snapper

Makes 4 servings

2 tablespoons all-purpose flour
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
Four 8-ounce red snapper fillets
2 teaspoons peanut oil
1 cup sliced yellow bell pepper
1/4 cup sliced scallions (white and green parts)
1/4 cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Lemon and lime slices to garnish (optional)

On paper plate or sheet of wax paper, combine flour,
coriander, ginger and red pepper. Coat one side of each
fish fillet with flour mixture; set aside.
In large nonstick skillet, heat oil; add fish fillets, floured
side down. Cook over medium-high heat until browned on
bottom. With spatula, transfer fish to plate; set aside.
Add yellow pepper, scallions, broth and orange, lemon and
lime juice to skillet; stir to combine. Return fish to skillet,
browned side up; reduce heat to low. Cook, covered, 3-5
minutes, until fish flakes easily when tested with fork and
vegetables are tender; with slotted spatula, transfer fish
and vegetables to large decorative platter.
Cook pan juices until reduced in volume to about 1/4 cup;
pour over fish. Garnish with lemon and lime slices if
desired.

EACH SERVING PROVIDES: 1/2 Fat, 3/4 Vegetables, 3
Proteins, 20 Optional Calories

PER SERVING: 279 Calories, 5 g Total Fat, 1 g Saturated Fat,
84 mg Cholesterol, 150 mg Sodium, 7 g Total Carbohydrate, 1 g
Dietary Fiber, 48 g Protein, 83 mg Calcium

Recipe from Weight Watchers Quick Meals

Eggplant, Goat Cheese and Tomato Tart

Makes 4 servings

1 medium eggplant, cut crosswise into 1/4" slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
3 cups canned plum tomatoes, well drained and chopped
1 cup sliced mushrooms
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
2 tablespoons drained capers, rinsed
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon
dried
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon
dried
2 garlic cloves, minced
3 ounces Montrachet (goat cheese), cut into 1/4" slices

Preheat broiler. Spray large nonstick baking sheet with
nonstick cooking spray.
Place eggplant slices on prepared baking sheet; sprinkle
with 1/4 teaspoon of the salt and 1/8 teaspoon of the
pepper. Broil eggplant 4" from heat 5-10 minutes, until
lightly browned. Remove eggplant from broiler; set oven
temperature at 450o F. Adjust oven rack to divide oven in
half.
In large nonstick skillet, heat oil; add tomatoes,
mushrooms, basil, capers, oregano, thyme, garlic, remaining
1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook
over medium-high heat, stirring frequently, 5-10 minutes,
until mixture is thickened. Remove from heat; set aside.
Spray a 9" ceramic pie plate with nonstick cooking spray.
Spread prepared pie plate with one-third of the tomato
mixture; top with half of the eggplant slices, overlapping
as necessary. Top eggplant with half of the remaining
tomato mixture, then remaining eggplant; pour remaining
tomato mixture over eggplant. Place goat cheese slices
evenly over tomato mixture. Bake 10 minutes, until cheese
is melted and edges of tart are bubbly. Remove pie plate
from oven; set oven control to broil.
Broil tart 4" from heat 5 minutes, until cheese is golden
brown.

EACH SERVING PROVIDES: 1/2 Fat, 3 1/2 Vegetables, 1
Protein

PER SERVING: 179 Calories, 12 g Total Fat, 5 g Saturated Fat,
17 mg Cholesterol, 790 mg Sodium, 14 g Total Carbohydrate, 3 g
Dietary Fiber, 7 g Protein, 144 mg Calcium

Recipe from Weight Watchers Quick Meals

Greek Lemon-Marinated Lamb Chops

Makes 4 servings

1 tablespoon fresh lemon juice
1 teaspoon olive oil
2 garlic cloves, pressed
Freshly ground black pepper
Four 4-ounce loin lamb chops
1/4 cup fresh flat-leaf parsley leaves
1 teaspoon grated lemon zest
1/2 garlic clove
Pinch salt

To prepare marinade, in gallon-size sealable plastic bag,
combine lemon juice, oil, garlic and 1/2 teaspoon pepper;
add lamb chops. Seal bag, squeezing out air; turn to coat
chops. Let marinate 15 minutes, turning bag occasionally.
Meanwhile, preheat broiler.
Drain lamb chops, discarding marinade. Place chops on rack
in broiler pan; broil 3" from heat, turning once, until
browned and cooked to taste.
Meanwhile, on cutting board, finely chop together parsley,
lemon zest, 1/2 garlic clove, salt and pepper to taste.
Just before serving, sprinkle lamb chops with parsley
mixture.

EACH SERVING PROVIDES: 2 Proteins, 10 Optional Calories

PER SERVING: 138 Calories, 7 g Total Fat, 2 g Saturated Fat,
54 mg Cholesterol, 82 mg Sodium, 1 g Total Carbohydrate, 0 g
Dietary Fiber, 17 g Protein, 20 mg Calcium

Recipe from Weight Watchers Quick Meals