Zero Points Butternut Squash Pasta

Leave a comment September 4, 2018 Anna Roze

Weight Watchers Zero Points Butternut Squash Pasta

Zero Points Butternut Squash Pasta

Serves Two

4 cups butternut squash noodle spirals

1/2 cup white onion, diced

1 garlic clove, minced

16 ounces ground chicken breast, 98% fat free

1 1/2 cups tomato sauce

2 cups arugula

2 TBSP fat-free grated parmesan cheese

Olive-oil cooking spray

For the butternut spirals, you can create your own noodles but for this recipe I just purchased the butternut spirals as it saves a lot of time. Spray a large pan with olive oil cooking spray and heat to medium. Add the butternut squash noodles and cook for about 3-4 minutes until tender. Remove from pan.

Dice onion and mince garlic. In the same pan you used to cook the squash noodles, saute the onion and the garlic for 3-4 minutes until tender. Add the ground chicken breast and cook it for about 5-7 minutes until it is no longer pink and cooked through. Add the tomato sauce and heat through. Add the noodles back to the pan and add the arugula. Toss all of the ingredients together for 1-2 minutes. Season with salt and pepper to taste.

Divide the squash pasta among two bowls. Sprinkle one TBSP of grated parmesan onto each pasta bowl. Wow! This is a scrumptious zero points meal! It really tastes like a huge bowl of regular pasta.

Zero Points Scallops with Lemon Peas

Leave a comment August 8, 2018 Anna Roze

Weight Watchers Seared Scallops with Lemon Peas

Zero Points Scallops with Lemon Peas

Serves 2

12 large sea scallops

1 cup shelled peas

1 shallot, minced

1 lemon, juice and zest

Chives, garnish for peas

Olive-oil cooking spray

Shell one cup of peas and set aside. Mince one shallot. Place scallops on paper towel and pat dry on both sides. Spray a large pan with olive oil cooking spray. Heat to medium high heat. Sprinkle scallops on both sides with salt and pepper. Cook scallops 2-3 minutes on each side or until desired doneness. Set scallops aside.

Spray a small skillet with olive oil cooking spray and heat to medium. Saute the shallot for 2 minutes. Add the peas and cook for another 2-3 minutes. Remove the peas from heat and add juice from one lemon and 1 tsp lemon zest.

Place 6 scallops on each plate with half of the lemon peas. Garnish the peas with chives and finish each plate with a slice of lemon. Enjoy your elegant zero points dinner!

Zero Points Berry & Chicken Salad

Serves One

6 Bibb lettuce leaves

6 strawberries

1/2 cup blueberries

1/4 cup blackberries

2 TBSP fat free feta cheese crumbles

2 chicken strips

1 TBSP white balsamic vinegar

1 tsp grainy mustard

2 tsp balsamic vinegar

Salt & pepper

Paprika

Season the chicken with paprika, salt and pepper and grill until no longer pink.

Arrange Bibb lettuce leaves on a plate or large bowl. Arrange the berries, feta cheese and chicken on top of the salad. Whisk together both the balsamic vinegars and mustard. Season with salt and pepper. Pour dressing over salad.

What a colorful and healthy salad for lunch or any time of day for zero points! Cheers and Enjoy!

Zero Points Eggplant Parmesan Stack

Serves Two

One medium eggplant, sliced

Olive oil cooking spray

One cup tomato sauce

2 TBSP fat free feta cheese

1 TBSP parmesan cheese

4-5 basil leaves

Salt

Preheat over to 350 degrees. Slice eggplant and place slices on paper towel. Sprinkle each slice with salt and let stand for 20 minutes to draw out moisture. Wipe salt from eggplant slices and spray each slice with olive oil cooking spray on both sides. Place in over and bake for 10 minutes.

After 10 minutes take eggplant out and top each slice with some tomato sauce, feta cheese, parmesan cheese and torn pieces of basil. Bake for another 10 minutes or until sauce and cheese is bubbly and cooked through. Remove eggplant from oven and let cool for a few minutes.

Stack eggplant slices amongst two plates. Top with a piece of basil. What a beautiful plate! Enjoy your lovely zero points meal!

Zero Points Corn Salad

Serves Two

5 ears fresh corn, husks and silk removed

1 serrano chile, stemmed, seeded and minced

Juice from one lime

3 TBSP cilantro, chopped

1 TBSP fat-free feta cheese

1 TBSP fat-free mayo

Olive oil cooking spray

Salt and pepper

Spray a grill pan with olive oil cooking spray and heat to medium. Place ears of corn on grill pan and grill turning the corn until it starts becoming blackened on some parts of the cobs. Keep turning the corn on all sides for about 10-12 minutes. Remove from pan and let corn cool.

While corn is cooling mince one serrano chile. Chop cilantro. Cut kernels of corn from cobs. It should equal about 3 cups. Place corn into a mixing bowl and add the serrano chile and cilantro. Squeeze juice from one lime into corn mixture. Mix in feta cheese and mayo and stir to coat. Season with salt and pepper. Serve immediately at room temperature. This dish can be refrigerated and served as a cold dish as well. Enjoy your zero points corn salad!

Zero Points Yogurt with Berries

Serves Two

2 cups plain non-fat Greek yogurt

2 packets stevia

1 TBSP lemon juice

4 TBSP pomegranate seeds

1/2 cup blackberries

1/2 cup raspberries

Lavender honey, drizzle

Mix the yogurt with the stevia. Squeeze juice from lemon into the yogurt and mix well. Divide the yogurt amongst two bowls. Add 2 TBSP of pomegranate seeds to each bowl. Add 1/4 cup of blackberries and 1/4 cup of raspberries to each bowl. Drizzle with just a touch of lavender honey.

This is a very filling breakfast or snack for zero points! The pomegranate seeds really give this yogurt a pop of flavor!

Zero Points Spinach Artichoke Dip

Serves 6

1 14-ounce can quartered artichoke hearts in water, drained

2 cups fresh baby spinach, chopped

1/2 cup zero fat plain Greek yogurt

3 TBSP fat-free mayonaise

3 TBSP fat-free parmesan cheese

1 TBSP lemon juice

1/4 tsp pepper

1/4 tsp garlic powder

1/8 tsp cayenne pepper

Paprika

Preheat oven to 350 degrees. Drain artichoke hearts and roughly chop. Place in mixing bowl. Chop 2 cups of spinach and add to the artichoke hearts. Mix in Greek yogurt, mayo and parmesan cheese. Squeeze a TBSP of juice from a lemon and add to the bowl. Add pepper, garlic powder and cayenne pepper. Mix well and spoon into an oven safe dish. Sprinkle the top with a little paprika for color.

Bake the dip for 20-25 minutes until it is warm. Serve with vegetables. What a beautiful and filling zero points snack to serve at your next gathering!

Zero Points Garlic Lime Chicken

Serves Two

2 boneless chicken breasts

1 TBSP garlic, minced

1 medium scallion, chopped

3 TBSP cilantro leaves

1/2 cup low-sodium fat-free chicken broth

1 TBSP fresh lime juice

2 tsp lime zest

1 tsp ground cumin

4 tsp crushed red pepper flakes

2 TBSP low-sodium soy sauce

1/4 tsp salt

1/4 tsp pepper

lime wedge, for garnish

Olive-oil cooking spray

Wash the chicken and pat it dry before placing it into a shallow marinating dish. Mince the garlic. Chop the scallion. Remove two TBSP of cilantro leaves. The remaining TBSP of cilantro will be for garnish. Place garlic, scallion and cilantro into a mixing bowl. Pour the chicken broth into the bowl. Add the lime juice, lime zest, cumin, red pepper flakes, soy sauce, salt and pepper. Whisk all the ingredients well and pour over the chicken. Cover and place in the fridge to marinate at least 4 hours or overnight.

Spray a grill pan with olive oil cooking spray and heat pan to medium. Remove chicken breasts from marinade and move to the grill pan. Cook each chicken breast for 5-6 minutes until it develops dark grill marks, then flip each breast and cook on the other side for 5-6 minutes more until cooked through and no longer pink.

Garnish each chicken breast with cilantro leaves and a lime wedge. Serve with Zero Points Asian Cauliflower Rice for a complete meal. Enjoy!

Zero Points Dill and Chive Dip

Serves One to Two

One cup non-fat plain Greek Yogurt

1 TBSP fresh dill, chopped

1 TBSP fresh chives, chopped

1/2 fresh garlic, minced

Juice from one-half lemon

1 tsp pepper

1/2 tsp salt

1 tsp minced onion

Measure one cup non-fat plain Greek yogurt and put it in a small mixing bowl. Chop fresh dill and chives. Finely mince one half garlic clove. Add dill, chives and garlic to yogurt. Squeeze juice from one half lemon and add to yogurt mix. Season with salt, pepper and minced onion. Mix well. Serve with your choice of vegetables. I prefer rainbow carrots and cauliflower with this dip. Enjoy your zero points dip!

Zero Points Tuna Salad Endive Boats

Zero Points Tuna Endive Boats

Serves One

One can chunk white albacore tuna in water (no salt added)

2 TBSP chopped carrots

2 TBSP chopped celery

2 TBSP chopped green apple

2 TBSP frozen green peas, de-thawed

1/2 TBSP fat-free mayonnaise

1 tsp whole grain Dijon mustard

1 tsp apple cider vinegar

1 TSBP lemon juice

1 tsp dried dill

Salt and pepper

5 endive leaves

Drain water from one can of white albacore tuna into a mixing bowl. Chop carrots, celery and apple. Add to the bowl with the tuna. Add peas. Mix the vegetables and tuna with the mayonnaise, Dijon mustard, vinegar and lemon juice. Season with dill. Salt and pepper to taste. Trim the ends off of the endive leaves, separate and wash the leaves. Fill each endive leaf with the tuna salad.

This is a great low-fat, zero points tuna salad plated in a pretty and interesting way! The endive leaves provide a wonderful serving vessel and provide a nice crunch to the dish. Enjoy!