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8.5 Points per serving – Makes 2 packets

2 - 6oz Tilapia filets

2 Medium baking potatoes, chopped

2 oz Parmesan cheese (fresh, grated)

Assorted herbs

Non-stick cooking spray, olive oil or butter flavored

Salt and Pepper to taste

Aluminum foil

Pre heat over to 400 degrees.  Tear 2 sheets of foil (about 12-15 inches worth).  Spray the foil with non-stick cooking spray.  Place potatoes in center of foil.  Top potatoes with spray of non-stick cooking spray, then add your herbs.  I use McCormick’s Italian seasoning, basil, and a dash of cilantro.  Fresh herbs would work too.  Then top with 1 oz parmesan cheese.  Place fish filet on top of potatoes and cheese.  Top fish with more herbs and seal packet.  Place in over for 20-40 minutes.  Check packet around 20 minutes.  Packet has finished cooking when potatoes are soft and fish flakes easily with a fork. ** If the potatoes are in small pieces they will cook faster.

1 whole chicken
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil

Crock-pot rotisserie chicken
Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls.
(The chicken breast sits on the aluminum balls, for the simple fact that the natural juices drain to the bottom of the pot, so with the breast on the bottom the juices stay in the breast instead of draining from the breast keeping the breast super moist!)
Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.

**NOTE** wrap a potato in foil and place them in the bottom of the crock pot to make the foil balls, then you have both chicken and potatoes cooked to perfection!

From Beth's Site

1 pound 93% lean ground beef
1 small onion, chopped
1 clove minced garlic
1-1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2-1/2 cups bow tie pasta, uncooked (for Core, use whole wheat macaroni)
1 cup fat-free cottage cheese
1/4 cup grated parmesan cheese (ff if you can find it)
Dash basil, pepper, optional
Shredded fat-free mozzarella cheese (or use skim-milk mozzarella and count WPAs)

4 whole boneless skinless chicken breast
dash of pepper
dash of paprika
20 oz pineapple chucks in juice* (juice not core...but you will not drink all the sauce at the end...so...)
2 tbsp dijon mustard
2 tbsp soy sauce
1 garlic clove

Put everything in pot cook on low 7-9 hours

From Beth's Site

4 skinless chicken breast or legs (1-1/2 lbs)
3 cloves garlic,minced
2 tbsp liquid honey (NOT CORE)
2 tbsp low sodium soy sauce
2 tsp chili paste

• 4 large green peppers
• 1 pound hambuger (5-7%fat)
• 1 can diced tomatoes
• 2 c brown rice
• 2 c tomato paste
• 8-12 oz tofu

Italian seasoning, Garlic powder, Onion powder, Salt and Pepper

Cook hamburger in a large skillet.  Cook rice according to directions on the box/bag.  Once hamburger is almost finished add tofu and seasonings.  I cooked for another 10 minutes or so until the water from the tofu had cooked off.  Then I added the rice, tomotoes, and paste.  Let this cook another 10 minutes.  Then stuff peppers and bake until you are happy with the texture of the peppers.  I baked at 375 for about 30-45 minutes because I like the peppers to be soft.

If this is too dry for you feel free to add some pasta sauce...but then you have to count points.  :(

1 pork loin (trimmed)

Fresh herbs (I am using rosemary, basil, and thyme)

Fresh garlic

Olive oil

Preheat oven to 350 degrees.  Cut small pockets into the meet just deep enough to insert herbs or garlic.  Once cuts are made chop herbs and stuff in ¾  of the holes.  Save the last ¼ for garlic.  The garlic will need to be peeled and sliced.  Spray the baking pan with non-stick cooking spray.  Place the loin in the pan and top with just a little bit of olive oil.  Roast until the meat is done enough for you.  Usually about 20-30 minutes is good for me.

When serving this I tend to pull the herbs out.  You can leave them in, just make sure to alert the people you are serving to pick them out if they do not want to eat them.

1 boneless roast (beef, pork, chicken...)
1 can Diet Coke or other zero-calorie dark cola
1 c ketchup
1 chopped onion
1 tsp garlic powder 
Salt and pepper to taste

This might sound wierd...but try it.  If you LOVE BBQ you will like this.  Combine all ingredients but the meat. Place the meat in the crockpot and cover with remaining ingredients. Cook on low for 8 hours. Shred the meat and enjoy.

• 2 tsp vegetable oil
• 3 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 large garlic clove(s), crushed
• 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
• 2 cup mushroom(s), small, halved
• 1/3 cup canned chicken broth
• 1/4 tsp dried thyme, crumbled

In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

From Weight Watchers website

16 oz. Ground beef (5-7% fat)
2 cups sliced raw potatoes
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas -thawed
1 cup frozen whole kernel corn - thawed
1 10 oz. can Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper

In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours

Hamburger, onions, mushrooms, celery and some garlic

Finished product...pretty yummy

1 lb ground beef (5-7% fat)
1 box instant potatoes (made w/ skim milk & ff butter spray) (I used betty crocker and made both pouches in box)
1 medium onion (finely chopped)
1 can mushrooms (finely chopped)
1 cup carrots (finely chopped)
Soy Cheese (American) (Fat Free cheese will work, but soy cheese tastes 100 times better)
handful of fresh basil leaves

Make potatoes according to recipe on box.  Add fresh basil to liquid of potatoes while cooking before potatoes are added.  Brown hamburger with all veggies.  Once hamburger and veggies are fully cooked top that mixture with cheese slices.  Then top that with the already made instant potatoes.  Place in the over at 375 degrees until your desired doneness.  I like the potatoes to gain a couple of brownish peaks.

This recipe is so yummy.  The hubby and I clean it up in a day or two.  The leftovers did not last long.  Next time I make it I am going to make the mashed potatoes instead of using instant.

1/4 Cup FF Plain Yogurt
1 tsp. dill weed, dried
1 lb. boneless, skinless chicken breast
1/4 cup Dijon mustard
1/2 tsp. garlic salt

1) Preheat oven to 350.
2) Combine mustard, yogurt, garlic salt, and dill in a small bowl. Coat both sides of chicken breasts with the sauce.
3) Tear off 1 sheet of foil for each piece of chicken. Spray with Pam and place chicken on foil and wrap in pack.
4) Place pack on baking sheet. Bake for 20 minutes at 350. Open packs and place under broiler for 5 minutes to brown chicken.

Yield: 4 servings

1/3 cup crushed Fiber One cereal

1 tablespoon grated FF Parmesan cheese

1 tablespoon minced fresh parsley

1/4 teaspoon paprika

1/4 teaspoon pepper

1 1/2 pounds sea scallops

1 tablespoon FF butter spray

Cooking spray

Lemon wedges

 Combine first 5 ingredients in a large zip-top plastic bag; set aside. Brush scallops with butter spray. Add scallops to bag, and seal; shake to coat.

Place scallops on a broiler pan coated with cooking spray; broil 10 minutes or until done. Serve with lemon wedges.

From http://weightwatchinwiki.pbwiki.com/

Yield: 4 servings

 1 pkg (5.8 oz) whole wheat couscous

2 cups baby spinach (3 oz)

½ up sundried tomatoes chopped

1 lb Sea Scallops patted dry

1 tsp salt

½ tsp pepper

¼ tsp garlic powder

1 TBSP FF Butter

¼ cup White wine (cooks down to 0 pts for whole recipe)

1/8 cup lime juice

½ TBSP Lime Zest

 Prepare couscous mix according to package. Remove from heat and stir in spinach and tomatoes. Cover let stand 5 minutes.

 Sprinkle both sides of scallops with salt, pepper and garlic. In large nonstick skillet over med-hi heat sprayed with PAM, add scallops; cook, turning once, until browned, about 2 minutes per side. Remove from skillet.

 Add Wine and lime juice to skillet. Bring to boil. Whisk in butter. Remove from heat; stir in zest. Serve scallops over couscous, drizzle with juice.

From http://weightwatchinwiki.pbwiki.com/

3 TBSP FF mayo

1 ½ TBSP Chili Sauce

½ lb Sea Scallops

1/8 tsp fresh ground pepper

1 Ground Fiber One cereal (seasoned w/ Italian seasoning)

2 tsp olive oil

Stir together mayo and chili sauce and set aside. Combine scallops, pepper and fiber one crumbs in ziplock bag. Seal and shake to coat. Heat olive oil in skillet over med-hi heat. Add scallops and cook 3 minutes on each side.

 Serve with mayo.

From http://weightwatchinwiki.pbwiki.com/

1 medium leek, washed thoroughly and minced

4 oz. sliced mushrooms

2 tbsp. FF margarine

1 lb. scallops, washed (can substitute 1 lb. shrimp, peeled & deveined)

1 c. fat free condensed milk

2 tbsp. Dijon mustard

 Melt butter and sauté mushrooms with leeks. Cook about five minutes until lightly tanned. Add scallops and sauté 3 minutes until they crack. Add milk, Dijon, and sauté 3 to 5 minutes longer.

From http://weightwatchinwiki.pbwiki.com/

2 1/2 cup cooked whole wheat couscous

1/2 pound shrimp

2 clove garlic clove(s)

1 Tbsp olive oil

2 cup canned diced tomatoes

1/2 Tbsp basil

 Add olive oil to pan and saute minced garlic cloves. Add diced tomatoes and simmer. Add chopped shrimp. Cover until shrimp is cooked and then mix into couscous and sprinkle chopped basil on top.

From http://weightwatchinwiki.pbwiki.com/

1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack (count points or sub ff cheese)
or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla, cut into 2-inch strips (points)
1 cup salsa, mild, medium or hot


Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Sprinkle cheese evenly over pasta. Turn off heat, cover skillet, and let stand 5 minutes before serving.

1 tube polenta

1 pkg ground beef

Taco seasoning

Fat Free refried beans

Soy Cheese (pepper jack or cheddar)

*Salsa

*Avocado

*Green onions

• 3 Chicken Breasts (boneless, skinless, defrosted)
• 2 cups brown rice
• 4 cups chicken broth
• 1 mince clove of garlic
• 1 cup sundried tomatoes (optional, but tasty)
• 1-2 jalepenos
• 2T Olive Oil
• 1/2 cup tequila (cooks away)

Place everything in a crock pot and cook on low for at least 6-8 hours.  The alcohol cooks away.  There would be 4 pts in the whole dish if you ate every single bite and drank all the left over juices.  So if you are really picky this is a 1 pt per serving dish...but I am counting it as 0 because in a single serving (1 cup rice w/ veggies and 1 breast) I will not be taking in a lot of the juice or scraping the pot to eat it all.