Happy (almost) Valentine’s Day, WW Fam! We’ve put together a whole menu for the day of love, ‘cause that’s how much we love you! Check out all of the recipes below!
Breakfast
Steak and Egg Burrito | 6 SmartPoints
Serves 4
What you’ll need:
• 2 sprays of cooking spray
• 6large egg whites
• 4 large eggs
• 1⁄2 medium sweet red pepper, chopped
• 2 medium uncooked scallions, sliced
• 3⁄4cup of fat free salsa, divided
• 1 Tbsp of cilantro, finely chopped
• 1⁄2 tsp of paprika
• 1⁄2 tsp of table salt
• 1⁄4 tsp of black pepper, freshly ground
• 4 medium whole wheat tortillas
• 6oz of cooked lean flank steak, cut into bite-size pieces
• 1⁄4cup of low fat shredded cheddar cheese
How to make it:
1) Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray.
2) In a large bowl, beat together egg whites and eggs. Add red pepper, scallions, ¼ cup salsa, cilantro, paprika, salt and black pepper; stir well.
3) Warm skillet over medium-low heat; pour in egg mixture and increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat (eggs will be soft scrambled and not completely cooked).
4) Spoon 1/4 of egg mixture onto center of a tortilla; top with 1 ½ ounce of steak and 1 tablespoon of cheese. Fold in bottom and top of tortilla; fold in sides to form burrito. Place seam-side down on prepared baking sheet; repeat with remaining ingredients.
5) Bake burritos until very hot and eggs are fully cooked, about 5 minutes; serve with remaining salsa on the side. Yields 1 burrito and 2 tablespoons of salsa per serving.
Snack
Chocolate-Splattered Pretzels | 3 SmartPoints
Serves 4
What you’ll need:
• 2 1⁄8 oz of pretzels, about 28 pretzel nuggets
• 2 Tbsp of semi-sweet chocolate chips
How to make it:
1) Cover a cookie sheet with wax paper. Place the pretzels on the wax paper close together but not quite touching.
2) Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth (about 1 minute).
3) Fill a small, resealable plastic bag with melted chocolate and carefully snip off a small corner of the bag with scissors. Squeeze bag to drizzle chocolate over the pretzels using a back and forth motion.
4) Refrigerate 3 minutes or until the chocolate is firm–or, allow the chocolate to firm up at room temperature (about 3 hours). Yields 7 pretzels per serving.
Lunch
Chicken Sauté with Peppers and Goat Cheese | 4 SmartPoints
Serves 4 (about 1 cup per serving)
What you’ll need:
• 1 1⁄2 Tbsp of all-purpose flour
• 1⁄4 tsp of table salt
• 1⁄4 tsp of black pepper, freshly ground
• 12 oz of uncooked boneless skinless chicken breast, cut into chunks
• 2 tsp of olive oil, extra-virgin, divided
• 2 medium orange bell pepper, yellow (and/or red), cut into strips
• 1 medium uncooked onion(s), thinly sliced
• 2 cloves of garlic, minced
• 8 oz of canned tomato sauce
• 1⁄4 cup of water
• 1⁄4 cup of basil, sliced or torn
• 4 Tbsp of soft-type goat cheese, at room temperature
How to make it:
1) On a plate, combine flour, salt and pepper; add chicken and toss to coat.
2) Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
3) Heat remaining teaspoon of oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
4) Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
5) Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top. Yields about 1 cup per serving.
Snack 2
Tuscan Tortilla Chips |1 SmartPoint
Serves 6 (4 chips/serving)
What you’ll need:
• 4 sprays of olive oil cooking spray
• 3 medium fat free flour tortillas
• 2 Tbsp of grated Parmesan cheese
• 1 large egg white, lightly beaten
• 1 1⁄2tsp of fennel seed
• 1⁄3 tsp of crushed red pepper flakes
How to make ’em:
1) Place oven rack in middle position. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2) Coat 1 side of each tortilla with cooking spray, then sprinkle each with 2 teaspoons of Parmesan cheese; gently press down with your fingers to help cheese stick. Turn tortillas over, brush with egg white and sprinkle each with ½ teaspoon of fennel seeds and about 1/8 teaspoon of red pepper flakes.
3) Using a pizza wheel or a knife, cut each tortilla into 8 wedges. Place wedges cheese-side-down on baking sheet. Bake until light golden and crisp, about 6 to 8 minutes. Remove to a wire rack to cool. Yields 4 chips per serving.
Italian White Bean Dip | 3 SmartPoints
Serves 8 (about 3 ½ tablespoons per serving)
What you’ll need:
• 19 oz of canned cannellini beans, rinsed and drained
• 1 Tbsp of fresh lemon juice, or less to taste
• 1 tsp of lemon zest, finely grated, or less to taste*
• 1 Tbsp of water
• 1⁄8 tsp of table salt, or to taste
• 1⁄4 cup of store-bought pesto sauce
• 1 medium plum tomato(es), diced, divided
How to make it:
1) Put beans, lemon juice, lemon zest, water and salt in a food processor or blender; process until smooth.
2) Scrape mixture into a serving bowl; stir in pesto and all but 2 tablespoons of tomato. Refrigerate about 30 minutes for flavors to blend.
3) To serve, remove dip from refrigerator and let come to room temperature; sprinkle with remaining tomato. Yields about 3 ½ tablespoons per serving.
Dinner
Baked Penne with Turkey, Mushroom and Roasted Pepper Ragu | 6 SmartPoints
Serves 10 (about 1 cup per serving)
What you’ll need:
• 2 sprays of cooking spray
• 1 tsp of olive oil, extra virgin
• 3⁄4 pound of uncooked 93% lean ground turkey
• 2 medium uncooked onions, chopped
• 8 oz of cremini mushrooms, thinly sliced
• 1 Tbsp of kosher salt
• 1 Tbsp of minced garlic
• 1 pinch of red pepper flakes
• 12 oz of roasted red peppers (packed in water), drained, chopped
• 15 oz of canned diced tomatoes
• 30 oz of canned tomato sauce
• 1 Tbsp of Italian seasoning
• 1⁄2 cup of basil, fresh, minced (plus extra for garnish)
• 12 oz of uncooked whole wheat pasta, penne, cooked according to package instructions
• 1 cup of shredded part-skim mozzarella cheese, divided
• 1⁄4 cup of grated Parmesan cheese, divided
How to make it:
1) Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
2) Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
3) Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
4) Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, ½ cup mozzarella and 2 tablespoons Parmesan.
5) Spoon penne mixture into prepared dish; sprinkle with remaining ½ cup of mozzarella and 2 tablespoons of Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.
Balsamic Roasted Vegetables | 1 SmartPoints
Serves 8 (1 cup per serving)
What you’ll need:
• 4 sprays of cooking spray
• 3 Tbsp of balsamic vinegar
• 2 Tbsp of olive oil
• 4 cloves of garlic, minced
• 1 Tbsp of fresh oregano, leaves, chopped
• 1 tsp of rosemary, chopped
• 1⁄2 tsp of table salt
• 1⁄4 tsp of black pepper
• 2 medium uncooked zucchini, cut into 1-in chunks
• 2 medium eggplants, cut into 1-in chunks
• 2 cups of grape tomatoes
• 2 Tbsp of basil, fresh, chopped
How to make it:
1)Preheat oven to 425°F. Coat two rimmed baking sheets with cooking spray; set aside.
2) In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
3) Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
4) Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
5) Serving size: 1 cup
Dessert
Gooey Rocky Road Bars | 6 SmartPoints
Serves 16
What you’ll need:
• 2 sprays of cooking spray
• 4 oz of chocolate wafers
• 3 Tbsp of unsalted butter, melted
• 3⁄4 tsp of table salt, (or less to taste)
• 1⁄2cup of mini chocolate chips
• 1⁄4cup of walnuts, coarsely chopped
• 1⁄2cup of fat free sweetened condensed milk
• 1⁄2cup of mini marshmallows, coarsely chopped
How to make it:
1) Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper (or coat with cooking spray – though the bars will be a little trickier to remove from the pan).
2) Using a food processor, process wafers into fine crumbs (or place wafers in a large, sealed zip-close bag and crush with a rolling pin). Add butter and salt to crumbs and pour into prepared pan; press down to form an even layer of crust.
3) In a small bowl, combine chocolate chips and walnuts; sprinkle evenly over crust. Drizzle milk over top; sprinkle with marshmallow pieces. Bake until chocolate melts and marshmallows begin to brown, about 15 minutes. Cool completely in refrigerator before slicing into 16 pieces. Yields 1 piece per serving.