Mexican Taco Salad

Makes 4 servings

1/2 cup low-fat (1.5%) buttermilk
1/8 medium avocado, peeled, pitted and coarsely chopped
1/4 medium onion, cut into chunks
1 tablespoon chopped drained canned mild green chilies
1/8 teaspoon salt
Dash hot pepper sauce
8 corn tortillas (6" diameter)
8 ounces cooked ground turkey breast, crumbled
1/2 cup blanched, peeled, seeded and chopped tomato
1/4 cup sliced scallions (white and green parts)
1 1/2 ounces shredded reduced-fat Monterey Jack cheese
4 cups shredded iceberg lettuce

Preheat oven to 400o F.
To prepare dressing, in blender or food processor, combine
buttermilk, avocado, onion, chilies, salt and hot pepper
sauce; puree until smooth. Set aside.
To prepare tortilla cups, line eight 8-ounce custard cups
with 1 tortilla each, folding to fit. Bake 5 minutes; let cool.
Remove tortillas from cups.
In medium bowl, combine turkey, tomato, scallions and
cheese; divide turkey mixture evenly among tortilla cups.
Top each portion of turkey mixture with 1/4 of the
dressing.
Divide lettuce among 4 plates; top each portion of lettuce
with 2 filled tortilla cups.

EACH SERVING (2 FILLED TORTILLA CUPS + 1 CUP
LETTUCE) PROVIDES: 1/4 Fat, 2 1/2 Vegetables, 2 1/2
Proteins, 2 Breads, 10 Optional Calories

PER SERVING: 359 Calories, 18 g Total Fat, 7 g Saturated Fat,
62 mg Cholesterol, 302 mg Sodium, 30 g Total Carbohydrate, 4
g Dietary Fiber, 21 g Protein, 255 mg Calcium

Recipe from Weight Watchers Quick Meals

Mini Meat Loaves with Salsa

Makes 4 servings

8 sun-dried tomato halves (not packed in oil), chopped
3 tablespoons yellow cornmeal
2 garlic cloves, pressed
1/3 cup boiling water
15 ounces lean ground beef (10% or less fat)
1/2 cup minced onion
1/2 cup drained canned mild green chilies, chopped
1 medium jalapeno pepper, seeded and minced
1/4 cup egg substitute
2 tablespoons minced fresh cilantro or 1/2 teaspoon dried
oregano leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mild or hot salsa

Preheat oven to 375o F. Spray eight 2 3/4" muffin cups
with nonstick cooking spray.
In medium bowl, combine tomatoes, cornmeal, garlic and
boiling water; let stand 5 minutes.
Add beef, onion, chilies, jalapeno pepper, egg substitute,
cilantro, salt and black pepper to tomato mixture; mix well.
Fill each prepared cup with an equal amount of beef
mixture; partially fill remaining muffin cups with water
(this will help prevent muffin pan from warping and/or
burning). Bake 20-25 minutes, until cooked though. Remove
pan from oven and carefully drain off water (remember, it
will be boiling hot). Place meat loaves on large decorative
platter; top each with 1 tablespoon salsa.

EACH SERVING (2 MINI MEAT LOAVES) PROVIDES: 1
3/4 Vegetables, 3 1/4 Proteins, 1/4 Bread, 10 Optional Calories

PER SERVING: 256 Calories, 11 g Total Fat, 4 g Saturated Fat,
66 mg Cholesterol, 800 mg Sodium, 15 g Total Carbohydrate, 2 g
Dietary Fiber, 25 g Protein, 24 mg Calcium

Recipe from Weight Watchers Quick Meals

Mocha Milk Shake

Makes 4 servings

16 fluid ounces chocolate, vanilla or coffee nonfat sugar-free
frozen yogurt
2 cups skim milk
2 packets sugar-free hot cocoa mix
1 tablespoon instant coffee powder
2 teaspoons vanilla extract

In blender, combine frozen yogurt, milk, cocoa mix, instant
coffee and vanilla; puree on high speed until thick and foamy.
Serve immediately.

EACH SERVING PROVIDES: 3/4 Milk, 75 Optional Calories

PER SERVING: 167 Calories, 0 g Total Fat, 0 g Saturated Fat, 2
mg Cholesterol, 209 mg Sodium, 78 g Total Carbohydrate, 0 g
Dietary Fiber, 11 g Protein, 427 mg Calcium

New Potatoes with Rosemary-Dijon
Dressing

Makes 4 servings

15 ounces tiny new potatoes
2 tablespoons plain nonfat yogurt
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon-style mustard
1/2 teaspoon fresh lemon juice

In medium saucepan, cover potatoes with water. Bring
water to a boil; reduce heat to low. Simmer 12 minutes,
until potatoes are tender; drain.
In medium bowl, combine yogurt, rosemary, mustard and
lemon juice. Add potatoes; toss to coat.

EACH SERVING PROVIDES: 3/4 Bread, 5 Optional Calories

PER SERVING: 92 Calories, 0 g Total Fat, 0 g Saturated Fat, 0
mg Cholesterol, 51 mg Sodium, 20 g Total Carbohydrate, 2 g
Dietary Fiber, 2 g Protein, 15 mg Calcium

Recipe from Weight Watchers Quick Meals

Noodle Bake

Makes 4 servings

1 teaspoon olive oil
1 cup minced onions
1/4 cup minced fresh flat-leaf parsley
1 teaspoon dried oregano leaves
1 1/3 cups fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped mushrooms
1 1/2 cups tomato sauce
1 cup chopped red bell pepper
6 ounces broad egg noodles, cooked and drained
3/4 ounce grated Parmesan cheese

Preheat oven to 400o F. Spray an 8" square baking pan with
nonstick cooking spray.
In medium skillet, heat oil; add onions. Cook over medium-
high heat, stirring frequently, 3-4 minutes, until golden
brown. Remove skillet from heat; stir in parsley and 1/2
teaspoon of the oregano.
Transfer half of onion mixture to small bowl; stir in
ricotta cheese, salt and black pepper. Set aside.
To onion mixture remaining in skillet, add mushrooms,
tomato sauce, red pepper and the remaining 1/2 teaspoon
oregano; stir to combine. Place over medium-high heat;
bring to a boil. Reduce heat to low; simmer, covered, 5
minutes, until vegetables are tender.
Place noodles in prepared baking pan; top with ricotta
cheese mixture, then vegetable mixture. Sprinkle evenly
with Parmesan cheese; bake 20 minutes, until golden brown
and bubbly.

EACH SERVING PROVIDES: 1/4 Fat, 3 1/2 Vegetables, 1 1/4
Proteins, 2 Breads

PER SERVING: 325 Calories, 5 g Total Fat, 2 g Saturated Fat,
45 mg Cholesterol, 896 mg Sodium, 47 g Total Carbohydrate, 4
g Dietary Fiber, 22 g Protein, 524 mg Calcium

Recipe from Weight Watchers Quick Meals

Orange-Broiled Chicken Thighs

Makes 4 servings

1/2 cup plain nonfat yogurt
3 tablespoons thawed frozen orange juice concentrate
2 teaspoons chopped fresh thyme
2 teaspoons grated orange zest
1/2 teaspoon freshly ground black pepper
Four 6-ounce chicken thighs, skinned

Preheat broiler.
In an 8" square baking pan, combine yogurt, orange juice
concentrate, thyme, orange zest and pepper. Add chicken;
turn to coat thoroughly. Let stand 5 minutes.
Broil chicken mixture 5" from heat, turning once, about 15
minutes or until chicken is browned and cooked through.
Serve with yogurt mixture.

EACH SERVING PROVIDES: 1/4 Fruit, 3 Proteins, 25
Optional Calories

PER SERVING: 217 Calories, 9 g Total Fat, 3 g Saturated Fat,
81 mg Cholesterol, 97 mg Sodium, 8 g Total Carbohydrate, 0 g
Dietary Fiber, 24 g Protein, 77 mg Calcium


Recipe from Weight Watchers Quick Meals

Makes 4 servings

3 tablespoons low-sodium chicken broth
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 pound 4 ounces baking potatoes, cut into 1/2" sticks

Preheat oven to 500o F. Line baking sheet with foil; spray
with nonstick cooking spray.
In medium bowl, combine broth, paprika, onion powder and
pepper. Add potato sticks; turn to coat thoroughly.
Arrange potatoes in a single layer on prepared baking
sheet; spray with nonstick cooking spray. Bake 10 minutes;
carefully turn. Bake 10 minutes longer, until tender and
crispy.

EACH SERVING PROVIDES: 1 Bread

PER SERVING: 112 Calories, 1 g Total Fat, 0 g Saturated Fat, 0
mg Cholesterol, 13 mg Sodium, 24 g Total Carbohydrate, 3 g
Dietary Fiber, 3 g Protein, 22 mg Calcium

Recipe from Weight Watchers Quick Meals

Oven-Barbecued Turkey Kabobs

Makes 4 servings

3 tablespoons reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons steak sauce
1 tablespoon minced fresh garlic
1 tablespoon vegetable oil
15 ounces skinless boneless turkey thighs, cut into 16 equal
pieces
16 large whole mushrooms
16 cherry tomatoes
16 frozen baby onions, partially thawed
2 medium red bell peppers, cored, seeded and cut into 16
equal pieces
2 medium yellow bell peppers, cored, seeded and cut into 16
equal pieces

Preheat oven to 450o F. Line large roasting pan with foil;
spray with nonstick cooking spray.
Soak four 12" or eight 6" bamboo skewers in water for 10
minutes.
Meanwhile, to prepare marinade, in gallon-size sealable
plastic bag, combine soy sauce, vinegar, steak sauce, garlic
and oil; add turkey, mushrooms, cherry tomatoes, onions
and red and yellow peppers. Seal bag, squeezing out air;
turn to coat thoroughly. Let marinate until skewers are
ready, turning bag occasionally.
Drain marinade into small saucepan; bring to a boil. Thread
an equal amount of turkey and vegetables onto each
skewer; place skewers in prepared roasting pan. Roast 20
minutes, turning once and brushing with remaining
marinade, until turkey is cooked through and vegetables
are tender.
Transfer skewers to large decorative platter; top with pan
juices.

EACH SERVING PROVIDES: 3/4 Fat, 4 3/4 Vegetables, 3
Proteins, 10 Optional Calories

PER SERVING: 262 Calories, 9 g Total Fat, 2 g Saturated Fat,
80 mg Cholesterol, 686 mg Sodium, 22 g Total Carbohydrate, 4
g Dietary Fiber, 26 g Protein, 55 mg Calcium

Recipe from Weight Watchers Quick Meals

Picadillo

Makes 4 servings

1 teaspoon vegetable oil
10 ounces lean ground beef (10% or less fat)
2 cups chopped onions
1 cup canned stewed tomatoes
1/2 cup low-sodium beef broth
1/4 cup raisins
6 large or 10 small pimiento-stuffed green olives, sliced
2 teaspoons mild or hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/8 teaspoon cinnamon
Pinch salt
Pinch freshly ground black pepper

In medium nonstick skillet, heat oil; add beef and onions.
Cook over medium-high heat, stirring to break up meat, 4-5
minutes, until beef is no longer pink.
Stir tomatoes, broth, raisins, olives, chili powder, cumin,
oregano, cinnamon, salt and pepper into beef mixture;
bring liquid to a boil. Reduce heat to low; simmer, stirring
occasionally, 10 minutes, until mixture is slightly thickened
and flavors are blended.

EACH SERVING ( 3/4 CUP) PROVIDES: 1/2 Fat, 1/2 Fruit, 1
1/2 Vegetables, 2 Proteins, 5 Optional Calories

PER SERVING: 221 Calories, 10 g Total Fat, 3 g Saturated Fat,
44 mg Cholesterol, 433 mg Sodium, 19 g Total Carbohydrate, 4 g
Dietary Fiber, 17 g Protein, 56 mg Calcium

Recipe from Weight Watchers Quick Meal

Pork Chops with Creamy Red Pepper
Sauce

Makes 4 servings

1 tablespoon + 1 teaspoon reduced-calorie tub margarine
2 medium red bell peppers, cored, seeded and coarsely
chopped
1/2 cup plain nonfat yogurt
1 tablespoon chopped fresh sage or 1 teaspoon dried
1/4 teaspoon garlic salt
Four 5-ounce center-cut loin pork chops (1/2" thick)
Freshly ground black pepper to taste

Preheat broiler. Spray rack in broiler pan with nonstick
cooking spray.
To prepare sauce, in medium skillet, melt margarine; add
red peppers. Cook over medium-high heat, stirring
occasionally, 8-10 minutes, until tender.
Transfer cooked peppers to food processor or blender;
puree until smooth.
Transfer pureed peppers to medium bowl; stir in yogurt,
sage and garlic salt. Set aside.
Place pork chops on prepared broiler rack; sprinkle with
black pepper. Broil 4" from heat, 7 minutes on each side,
until cooked through.
Transfer pork chops to large decorative platter; spoon
sauce equally over each chop.

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

PER SERVING: 219 Calories, 10 g Total Fat, 3 g Saturated Fat,
70 mg Cholesterol, 199 mg Sodium, 5 g Total Carbohydrate, 1 g
Dietary Fiber, 28 g Protein, 90 mg Calcium

Recipe from Weight Watchers Quick Meals

Roast Beef Stroganoff

Makes 4 servings

1 teaspoon vegetable oil
3 cups sliced mushrooms
2 cups sliced onions
1 cup low-sodium beef broth
2 tablespoons red wine vinegar
1 1/2 teaspoons dried chervil leaves
1/2 teaspoon dried thyme leaves
12 ounces boneless cooked roast beef, cut into thin strips
1/2 cup nonfat sour cream
1/4 teaspoon salt
Freshly ground black pepper to taste

In large nonstick skillet, heat oil; add mushrooms and
onions. Cook over medium-high heat, stirring occasionally,
5-7 minutes, until mushroom liquid has evaporated and
onions are golden brown.
Stir broth, vinegar, chervil and thyme into vegetable
mixture; Bring liquid to a boil. Reduce heat to low; cook,
covered, 5 minutes, until flavors are blended.
Stir roast beef, sour cream, salt and pepper into vegetable
mixture; cook, stirring constantly just until heated (do not
boil).

EACH SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 2 1/2
Vegetables, 3 Proteins, 25 Optional Calories

PER SERVING: 236 Calories, 7 g Total Fat, 3 g Saturated Fat,
69 mg Cholesterol, 217 mg Sodium, 12 g Total Carbohydrate, 2 g
Dietary Fiber, 29 g Protein, 68 mg Calcium

Recipe from Weight Watchers Quick Meals

Roast Turkey Stew

Makes 4 servings

2 teaspoons vegetable oil
2 cups halved large or whole small mushrooms
1 cup chopped onions
12 ounces skinless boneless cooked turkey breast, cut into
chunks
2 cups frozen baby carrots
1 cup frozen baby onions
1/2 cup chopped celery
1/2 cup canned brown gravy
1/2 cup low-sodium chicken broth
2 fluid ounces (1/4 cup) dry marsala wine
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary leaves
1/2 cup frozen green peas

In large nonstick skillet, heat oil; add mushrooms and
chopped onions. Cook over medium-high heat, stirring
frequently, 4-5 minutes, until liquid is evaporated and
vegetables are golden brown.
Add turkey, carrots, baby onions, celery, gravy, broth,
wine, salt, thyme, pepper and rosemary; bring liquid to a
boil. Reduce heat to low; simmer, stirring occasionally, 15
minutes, until vegetables are tender.
Stir peas into turkey mixture; simmer 10 minutes, until
peas are heated through and tender.

EACH SERVING PROVIDES: 1/2 Fat, 3 1/4 Vegetables, 3
Proteins, 1/4 Bread, 55 Optional Calories

PER SERVING: 280 Calories, 7 g Total Fat, 2 g Saturated Fat,
65 mg Cholesterol, 593 mg Sodium, 21 g Total Carbohydrate, 3 g
Dietary Fiber, 29 g Protein, 76 mg Calcium

Recipe from Weight Watchers Quick Meals

Smoked Turkey Hash

Makes 4 servings

8 ounces cooked red potatoes, diced
6 ounces diced skinless smoked turkey breast
1 1/2 cups diced cooked yellow turnips
1/2 cup minced onion
1/2 cup egg substitute
1 tablespoon hot fruit sauce *
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch paprika

Preheat oven to 425o F. Spray an 8 or 9" square baking pan
with nonstick cooking spray.
In medium bowl, combine potatoes, turkey, turnips, onion,
egg substitute, hot fruit sauce, salt and pepper; transfer
to prepared baking pan, pressing down with back of
wooden spoon. Sprinkle with paprika. Bake 20-25 minutes,
until top is browned.

EACH SERVING PROVIDES: 1 Vegetable, 2 Proteins, 1/2
Bread, 5 Optional Calories

PER SERVING: 143 Calories, 2 g Total Fat, 1 g Saturated Fat,
22 mg Cholesterol, 665 mg Sodium, 20 g Total Carbohydrate, 3
g Dietary Fiber, 13 g Protein, 31 mg Calcium

* Hot fruit sauce, such as PickaPeppa? Sauce, is available in
many supermarkets and gourmet stores; if you can't find it,
substitute 1 tablespoon steak sauce and a pinch of ground red
pepper.

Recipe from Weight Watchers Quick Meals

Spinach, Egg and Bacon Salad

Makes 4 servings

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
Freshly ground black pepper to taste
8 cups packed spinach leaves, well rinsed, dried and torn into
bite-size pieces
2 slices crisp-cooked bacon, crumbled
2 hard-cooked eggs, shelled and sliced

In large salad bowl, with wire whisk, combine oil, vinegar,
mustard, salt and pepper.
Just before serving, add spinach to oil mixture; toss to
coat thoroughly. Sprinkle with bacon, then top with egg
slices.

EACH SERVING PROVIDES: 1 1/2 Fats, 4 Vegetables, 1/2
Protein, 20 Optional Calories

PER SERVING: 150 Calories, 12 g Total Fat, 2 g Saturated Fat,
109 mg Cholesterol, 365 mg Sodium, 6 g Total Carbohydrate, 4 g
Dietary Fiber, 8 g Protein, 152 mg Calcium

Recipe from Weight Watchers Quick Meals

Spinach-Chicken Salad with Tangy
Orange Dressing

Makes 4 servings

2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon + 1 teaspoon prepared yellow mustard
1 tablespoon chopped fresh rosemary leaves or 1/2 teaspoon
dried
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
One 10-ounce skinless boneless chicken breast, butterflied
and pounded thin
2 tablespoons orange juice
1 tablespoon red wine vinegar
Granulated sugar substitute to equal 1 tablespoon sugar
1 teaspoon balsamic vinegar
8 cups packed spinach leaves, well rinsed, dried and torn into
bite-size pieces
2 cups sliced mushrooms
1 medium red onion, thinly sliced

Preheat broiler. Spray broiler pan with nonstick cooking
spray.
In shallow bowl, with wire whisk, combine lemon juice, 1
teaspoon of the oil, the mustard, rosemary, garlic, 1/8
teaspoon of the salt and 1/8 teaspoon of the pepper. Add
chicken; turn to coat.
Transfer chicken to prepared broiler pan, reserving
remaining lemon juice mixture; broil 4" from heat 3-4
minutes, until golden brown. Turn chicken; top with
reserved lemon juice mixture. Broil 3-4 minutes longer,
until golden brown and cooked through.
Meanwhile, to prepare dressing, in small bowl, combine the
remaining 1 tablespoon oil, the orange juice, wine vinegar,
sugar substitute, balsamic vinegar, remaining 1/8 teaspoon
salt and remaining 1/8 teaspoon pepper.
Divide spinach, mushrooms and onion evenly among 4 plates,
arranging vegetables in a circle.
Cut chicken into 1/4" slices; place one-fourth of the
chicken slices in center of each salad. Drizzle each salad
with one-fourth of the dressing.

EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5 1/4
Vegetables, 2 Proteins, 5 Optional Calories

PER SERVING: 182 Calories, 6 g Total Fat, 1 g Saturated Fat,
41 mg Cholesterol, 361 mg Sodium, 11 g Total Carbohydrate, 4 g
Dietary Fiber, 22 g Protein, 166 mg Calcium

Recipe from Weight Watchers Quick Meals

Turkey Burgers

Makes 4 servings

15 ounces ground turkey
1/2 cup minced onion
2 teaspoons Worcestershire sauce
2 teaspoons steak sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In medium bowl, combine turkey, onion, Worcestershire
sauce, steak sauce, garlic, salt and pepper; form mixture
into 4 equal patties, each about 3/4" thick.
Heat medium nonstick skillet over medium heat 1 minute;
add patties. Cook, turning once, 2-3 minutes on each side,
until browned (be careful not to burn).
Add 1/4 cup water to skillet; reduce heat to low. Cook,
covered, 5 minutes, until patties are cooked through.

EACH SERVING PROVIDES: 1/4 Vegetable, 3 Proteins, 5
Optional Calories

PER SERVING: 166 Calories, 8 g Total Fat, 2 g Saturated Fat,
78 mg Cholesterol, 449 mg Sodium, 3 g Total Carbohydrate, 0 g
Dietary Fiber, 19 g Protein, 23 mg Calcium

Recipe from Weight Watchers Quick Meals

Vegetable Pizza Bread

Makes 4 servings

One 8-Ounce French or Italian bread, split lengthwise
1 teaspoon olive oil
2 cups sliced mushrooms
2 cups sliced red bell peppers
1 cup sliced onions
1 cup tomato sauce
4 garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
Dried red pepper flakes to taste (optional)
3/4 ounce grated Parmesan cheese

Preheat oven to 350o F. Line baking sheet with foil.
Evenly remove 1/2 ounce of soft bread from cut side of
each bread half; reserve for use at another time. Set
bread halves aside.
In large nonstick skillet, heat oil; add mushrooms, red
peppers and onions. Cook over high heat, stirring
frequently, 5 minutes, until vegetables are softened.
Add tomato sauce, garlic, oregano, basil and red pepper
flakes to vegetable mixture; remove from heat.
Spoon an equal amount of vegetable mixture onto each
bread half; sprinkle evenly with cheese. Place bread on
prepared baking sheet; bake 15-18 minutes, until top is
golden brown.

EACH SERVING (1/4 BREAD) PROVIDES: 1/4 Fat, 3 1/2
Vegetables, 1/4 Protein, 1 3/4 Breads

PER SERVING: 231 Calories, 5 g Total Fat, 2 g Saturated Fat,
4 mg Cholesterol, 774 mg Sodium, 40 g Total Carbohydrate, 4 g
Dietary Fiber, 9 g Protein, 145 mg Calcium

Recipe from Weight Watchers Quick Meals

Walnut Chicken with Bulgur Pilaf

Makes 4 servings

1 teaspoon vegetable oil
10 ounces skinless boneless chicken breasts, cut into chunks
1 cup chopped onions
1 cup chopped carrots
1 ounce chopped walnuts
1/2 teaspoon caraway seeds
1/2 teaspoon cumin seeds
2 cups low-sodium chicken broth
8 ounces bulgur
2 tablespoons golden raisins
1/8 teaspoon cinnamon
Pinch salt

In medium nonstick saucepan, heat oil; add chicken, onions,
carrots, walnuts, caraway seeds and cumin seeds. Cook
over medium heat, stirring frequently, 4-5 minutes, until
onions are golden brown.
Add broth, bulgur, raisins, cinnamon and salt to chicken
mixture; bring liquid to a boil. Reduce heat to low; simmer,
covered, 15 minutes, until chicken is cooked through and
bulgur is tender.

EACH SERVING (1 CUP) PROVIDES: 3/4 Fat, 1/4 Fruit, 1
Vegetable, 2 1/4 Proteins, 2 Breads, 10 Optional Calories

PER SERVING: 385 Calories, 8 g Total Fat, 1 g Saturated Fat,
41 mg Cholesterol, 128 mg Sodium, 55 g Total Carbohydrate, 12
g Dietary Fiber, 26 g Protein, 57 mg Calcium

Recipe from Weight Watchers Quick Meals

Watermelon Slush

Makes 6 servings

4 1/2 cups cubed seeded watermelon
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint leaves
2-3 ice cubes
Fresh mint leaves to garnish (optional)

In blender, combine watermelon, lemon juice, mint and ice
cubes; process until smooth.
Divide watermelon mixture among 6 tall glasses; garnish with
mint leaves if desired.

EACH SERVING (1 CUP) PROVIDES: 3/4 Fruit

PER SERVING: 40 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 2 mg Sodium, 9 g Total Carbohydrate, 0 g Dietary
Fiber, 1 g Protein, 10 mg Calcium

my goodness. thats very kind of you to post all those recipes!
thanks for making my life a little easier!