1 of 1 3/2/ :29 AM

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1 BLS of 1 3/2/ :29 AM IMPORTANT LEGAL INFO: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this meal plan for accuracy or suitability for WW members. See bottom of Meal Plan for more detail. Week of 3/2-3/9 Snack Ideas Snack #1 (S1) Cinnamon Maple Yogurt Dip (List assumes 4 Days) Mix together 3 cups fat free greek yogurt, 2 tsp. cinnamon, 6 Tbsp. maple syrup (or honey) and 1/2 tsp. vanilla extract in small bowl. Top each serving with 1 tsp. chopped almonds just before eating. Makes 3 5 Points+ per serving Cinnamon Apple Yogurt Dip (1 cup) 5 1 medium apple cut into dipping slices 0 Total Points+/serving 5 Snack #2 (S2) (List assumes 3 Days) Cottage Cheese and Blueberries Mix 3/4 cup 1% cottage cheese with 3/4 cup frozen (defrosted) unsweetened blueberries. Makes 1 4 Points+ per serving Calories: Fat: 2.5 Carbs: 18.7 Fiber: 3.1 Protein: 21.5 Calories: Fat: 1.2 Carbs: 43.2 Fiber: 1.5 Protein: 23.4 Note: Due to Zero Point apple in this snack, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Breakfast Breakfast #1 (B1) (List Assumes 3 Days) English Muffin with Salsified Cream Cheese Mix together 3 Tbsp. salsa and 3 Tbsp. reduced fat cream cheese. Spread over 1 side of a toasted light whole wheat english muffin. Top with other half. Makes 1 6 Points+ per serving English Muffin with Salsified Cream Cheese 6 1/2 grapefruit 0 Total Points+/Meal 6 Calories: Fat: 8.6 Carbs: 42 Fiber: 10.1 Protein: 9.3 Lunch #1 (L1)(List Assumes 3 Days) Roast Beef and Cheese Roll Up Mix together 1 teaspoon reduced fat mayonnaise and 1 teaspoon dijon mustard. Spread over 1 (30 gm) tortilla. Top with 3 ounces deli roast beef and 1 (shredded) string cheese. Put under broiler for 2 minutes. Top with and 1/2 cup shredded lettuce. Roll tightly and secure with toothpicks. Makes 1 6 Points+ per serving Roast Beef Roll Up 6 1/2 cup strawberries 0 Total Points+/Lunch 6 Calories: Fat: 7 Carbs: 33.7 Protein: 21.1 Fiber: 4.7 Breakfast #2 (B2) (List Assumes 4 Days) Open Faced Egg Salad Breakfast Sandwich Chop one hard boiled egg and mix (lightly) in bowl with 1 Tbsp. reduced fat mayonnaise and spread on 1/2 a toasted light english muffin. Top with 1 Tbsp. 2% cheddar cheese and broil until cheese is melted (about 1 minute). Open Faced Egg Salad Breakfast Sandwich 6 1 orange 0 Total Points+/Meal 6 Calories: Fat: 11.8 Carbs: 25.4 Fiber: 2.8 Protein: Note: Due to Zero Points+ orange in this breakfast Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Lunch Lunch #2 (L2)(List Assumes 4 Days) Tomato and Cheese Pizza Lay one (30 gm) tortilla on baking sheet and place in 400 preheat oven for 3 minutes. Remove from oven and top with 2 Tbsp. tomato sauce, 1/4 cup finely diced red bell pepper, 2 sticks reduced calorie string cheese (shredded/chopped) and 2 Tbsp. canned mushrooms. Return to oven and bake until cheese is melted. Top with 1/4 cup julienned fresh spinach. Makes 1 7 Points+ per serving Calories: 281 Fat: 11.4 Carbs: 22.6 Fiber: 2.2 Protein: 19.9 Note: Due to Zero Points+ strawberries in this lunch Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Dessert Strawberry Waffle Shortcakes: Spoon 1/2 cup sliced strawberries over each of 4 toasted Apple Cinnamon frozen waffles. Top each with 2 Tbsp. slightly softened nonfat frozen yogurt. Makes 4 4 Points+ each. Calories: 132 Fat: 1.5 Carbs: 27 Fiber: 2.3 Protein: 4.3 Fruited Yogurt: Stir 1 (8 ounce) can crushed pineapple in juice, drained, into 2 cups slightly softened nonfat vanilla frozen yogurt. Toast 2 apple cinnamon waffles and cut each waffle into 2 wedges. Serve 2 wedges with each serving of yogurt. Makes 4 4 Points+ each Calories: 157 Fat:.8 Carbs: 34.5 Fiber:.6 Protein: 4.8 Dinner On Next Page

2 Week3239dinner 1 of 1 3/2/ :47 AM Week of 3/2-3/9 IMPORTANT LEGAL INFO: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this meal plan for accuracy or suitability for WW members. See bottom of Meal Plan for more detail. Dinner #1 (D1) Breakfast For Dinner Burrito Dinner #2 (D2) Pork Chops with Lemon Spinach Makes 4 5 Points+ per serving Dinner #3 (D3): Dinner Easy Fruit Salad: Whisk together 1 Tbsp. lime juice with 1 tsp. honey and a pinch of kosher salt until smooth. Combine 4 cups cubed honeydew melon with 1 cup unsweetened frozen (thawed) raspberries. Toss fruit with lime juice dressing. Makes 4 2 Points+ per serving Calories: 77.7 Fat: 3.9 Carbs: 8.9 Protein: 2.7 Fiber: 2.1 Roasted New Potatoes: Heat the oven to 350 F. Scrub 1 ½ pounds new (red) potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Peel and slice 4 green onions. Place the potatoes in an ungreased 8-inch or 9-inch square pan or 13x9-inch pan. Drizzle 2 Tbsp olive oil over the potatoes, and turn potatoes so all sides are coated. Sprinkle the onions and 3 teaspoons Mrs. Dash seasoning over the potatoes, and stir the potatoes. Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork. Tater Tot Casserole Double Duty/Plan Ahead Tossed Apple Salad: Combine 6 cups romaine lettuce and 1 cup diced red delicious apple with 6 Tbsp. reduced calorie italian dressing. Toss. Makes 4 2 Points+ per serving. Calories: 97.5 Fat: 1 Carbs: 19.6 Protein:.9 Fiber: 1.9 Dinner #4 (D4): Taco Salad Double Duty/Plan Ahead This is a meal-in-one and requires no sides Dinner #5 (D5): Everyday Macaroni and Cheese Dinner #6 (D6): Mexican Fish Dinner #7 (D7): Calories: 200 Fat: 7 Carbs: 31 Fiber: 4 Protein: 3 Herbed Sugar Snap Peas: Cook 2 (9 oz) packages frozen sugar snap peas according to microwave package instructions. Coat peas with 1 Tbsp. melted light butter and 2 Tbsp. finely chopped parsley. Makes 4 1 Points+ per serving Calories: 44 Fat: 1.3 Carbs: Protein: 5.4 Fiber: 1.8 Glazed Carrots: Steam 1 pound frozen sliced carrots in microwave according to package directions (or until tender). Drain Heat 1.5 tablespoons light butter in large nonstick skillet over medium heat. Add 2 minced garlic cloves and ¼ teaspoon ground ginger to pan; cook 1 minute, stirring constantly. Remove from heat; immediately stir in drained carrots, 1 tablespoon chopped fresh parsley, 1/2 teaspoon grated lime rind, 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Makes 4 2 Points+ per serving. Calories: 69 Fat: 3.5 Carbs: 10.3 Fiber: 3.4 Protein:.9 Roasted Asparagus: Preheat oven to 450 and line baking sheet with foil. Snap or cut tough ends of 1 pound thin asparagus. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bake for 15 minutes or until tender. Makes 4 1 Points+ per serving. Calories: 35.6 Fat: 3.4 Carbs: 1.1 Protein:.6 Fiber:.5 Crispy Ranch Chicken Orange Rice: Prepare 3 cups with 2 regular sized bags of boil-in-bag rice cooked according to package directions. Remove rice from bag and stir in 1/4 teaspoon salt, 1/4 teaspoon ground ginger and 1 teaspoon grated orange rind. Makes 6 (1/2 cup) 3 Points+ each. Calories: 108 Fat:.1 Carbs: 24.1 Protein: 2 Fiber:.5 Cucumbers: Slice 4 cups English cucumbers (about 1 large or 1.5 medium). Toss with 2 Tbsp. chopped parsley and 8 Tbsp. reduced calorie Italian dressing. Makes 4 2 Points+ per serving. Calories: 67.4 Fat: 4.6 Carbs: 5.6 Fiber: 1.3 Protein: 1.1

3 GroceryList of 1 3/2/ :52 AM Shrinking On A Budget Grocery List Week of 3/2-3/9 To alter grocery list cross out each grocery item with that corresponding code/ meal#. S = Snack B= Breakfast L= Lunch D= Dinner DES= Dessert MAH indicates an item that you may already have purchased from a recent meal plan cinnamon (S1) vanilla extract (S1) reduced fat mayonnaise (B2)(L1) dijon mustard (L1)(D7) (2 cups) strawberries (L1)(DES1) honey (D1)(D6) olive oil (D2)(D6) light butter (D5)(D6) ground ginger (D6)(D7) flour (D2) brown sugar (D2) ground red pepper (D2)(D5) worcestershire sauce (D3) Mrs. Dash Original or Garlic and Herb (D2) * We use this almost every week ketchup (D3) 3 bell peppers (color of choice)(d4) garlic powder (D5) cornstarch (D5) non stick cooking spray (D6) (4 tsp) chopped almonds (S1) nutmeg(d2) (MAH) dry mustard (D5)(MAH) (1 cup) generic corn flakes (D7) (1/2 cup) tomato sauce (L2) small can sliced mushrooms (L2) (8 ounce) can crushed pineapple in juice (DES2) (15 oz) can no salt added black beans (D1) (15 oz) can diced tomatoes (D1) 1/2 cup fat free reduced sodium chicken broth (D2) (10-3/4 ounces) can reduced-fat reduced-sodium condensed cream of celery soup (D3) (10-3/4 ounces) can reduced-fat reduced-sodium condensed cream of chicken soup (D3) (12 oz) can low-fat evaporated milk (D5) (2.5 cups) frozen (unsweetened) blueberries (S2) (6) apple cinnamon waffles (DES1)(DES2) (2.5 cups) nonfat vanilla frozen yogurt (DES1)(DES2) (1 cup) frozen unsweetened raspberries (D1) (2)(9 oz) packages frozen sugar snap peas (D5) 1 pound frozen sliced carrots (D6) (1 cup) frozen chopped onion (D3) (16 ounces) frozen mixed vegetables (D3) (36) regular tater tots (D3) (4) medium apples (S1) (1) large red delicious apple (D3) (2) grapefruit (B1) (5) oranges (B2)(D7) (1) small red bell pepper (L2) (2) lime - or bulb (for juice)mah (D1)(D6) small honeydew melon (D1) 1 ½ pounds new (red) potatoes (D2) green onions (D2)(D4) (10 cups) spinach leaves (L2)(D1)(D2) (2 bunches) parsley (D4)(D5)(D6)(D7) (1 pound) asparagus (D6) garlic (D2)(D6) large english cucumber (D7) large head romaine lettuce (D3)(D4) (2)lemon (D2)(D7) (6) plum tomatoes (D4) (7) Light whole wheat english muffins (B1)(B2) (7) whole wheat tortillas (30 gm) Light Flatout Flatbreads (like Italian Herb)(D1) (2 bags) boil-in-bag rice (D7) 8 ounces Barilla Plus macaroni shells (D5) (2 cup) baked tortilla chips (D4)(D6) maple syrup (MAH) (S1) (1 cup) salsa (B1)(D6) reduced calorie italian dressing (D3)(D7) dry packet ranch dressing (D7) (3 cups) fat free greek yogurt (S1) (2.5 cups) 1% cottage cheese (S2) (8 ounces) reduced fat cream cheese (B1) (4) eggs (B2) 21 ounces 2% cheddar cheese (B2)(D4)(D5)(D6) (12) low fat string cheese (L1)(L2) (1.5 cups) Egg Beaters (D1) (3/4 cup) reduced fat feta (D1) (1 1/2 cup) 2% milk (D3)(D5) (1/2 cup) reduced fat buttermilk (D7) (1/3 cup) reduced fat sour cream (D7) (9 ounces) lean deli roast beef (L1) 4 (4-ounce) boneless center-cut loin pork chops (D2) (2 pounds) 90% lean ground beef (D3)(D4) 1 pound cod (or thicker tilapia filets) (D6) 4 (4 ounce) skinless, boneless chicken breasts (D7)

4 Breakfastburrito 1 of 1 3/2/ :48 AM Breakfast for Dinner 20 Minutes or Less Calories: 326 Fat: 5 Carbs: 28 Fiber: 10 Protein: 37 *Points+ Value: 7 Servings: 4 Ingredients: 4 Light Flatout Flatbreads (we used Italian Herb) 1.5 cups Egg Beaters Egg Substitute 4 cups spinach leaves (chopped if not baby spinach) 1 cup canned no salt added black beans, drained 3/4 cup reduced fat feta cheese 1/2 cup diced canned tomatoes (drained) Salt and pepper to taste Wrap Flat Out Wraps in damp paper towel and microwave on high for 45 seconds to soften. Spray a medium sized non-stick skillet with nonfat cooking spray and set over medium high heat. Cook Egg Beaters until almost cooked through and add in a bit of salt and pepper to taste. Fold in feta cheese. Lay Flatout Flatbreads onto plates and cover evenly with spinach. Evenly spoon eggs, black beans, and tomatoes onto flatbreads, roll up, and serve immediately. Picky Eater/Non-Dieter Tips: Remove their serving before folding in feta. Serve their wrap filled with eggs topped with their favorite cheese. Shrinkingonabudgetmealplan.com *NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder (unless otherwise noted). Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus is a trademark of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting or by joining Weight Watchers Online. Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many benefits.

5 PorkChopswithlemonyspinachsaute 1 of 2 3/2/ :48 AM Pork Chops with Lemony Spinach Saute Easy Gourmet 15 minutes or less Points+ Value: 7 Servings: 4 Calories: 309 Fat: 12.9 Carbs: 11.3 Fiber: 2.2 Protein: 36.2 Ingredients 3 tablespoons all-purpose flour 1 tablespoon brown sugar 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground red pepper 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1 teaspoon olive oil 1/2 cup fat free reduced sodium chicken broth 2 teaspoons lemon juice 1/4 teaspoon lemon zest 1 tablespoon minced garlic 1 (10-ounce) package fresh spinach Combine first 5 ingredients in a shallow dish and mix with fork until well incorporated. Dredge pork in flour mixture. Sprinkle any leftover flour mixture on the pork chops and press in. Heat the oil in a large skillet over medium heat. Add the pork chops, and cook 3 minutes on each side or until still just ever so slightly light pink in center. Remove from pan. Stir in broth and lemon zest and lemon juice, scraping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or just until the spinach starts to wilt. Serve immediately with pork. Cooking Tips: It is important that you have the table set and any other side dish ready to go. The spinach should be just barely wilted and it literally takes like one minute. The dish needs to be served immediately since the spinach cools quite quickly. If you don't have a lemon zester, you can use the smallest holes on a box grater. Just make sure you don't zest the white part of the rind. It can be bitter. Picky Eater Tips: Season their pork chop with Montreal Chicken Seasoning or even just salt and pepper instead of dusting with the flour mixture. Reserve some of the spinach and serve as a side salad. *NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Shrinkingonabudgetmealplan.com

6 tatertotcass 1 of 1 3/2/ :49 AM Double Duty/Plan Ahead: Brown an extra pound of ground beef to make for a super easy dinner on Taco Salad night. Tater Tot Casserole Lightened Up Pot Luck Hit Comfort Food Lightened Up Kid's Choice Points+ Value: 8 Servings: 6 (hearty servings) Calories: 320 Fat: 14 Carbs: 26 Fiber: 4 Protein: 22 Ingredients: 1 pound lean ground beef (90% lean) (plus 1 pound extra for Taco Salad) 1/2 cup frozen (thawed) chopped onion (plus extra 1/2 cup if browning meat for Taco Salad) 1 package (16 ounces) frozen mixed vegetables, thawed and drained 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 2 Tbsp. ketchup 1 Tbsp. worcestershire sauce 1/2 cup 2% milk 36 (original size) frozen Tater Tots, thawed In a large skillet, cook beef and onion over medium heat until beef is no longer pink. If you browned extra ground beef for taco salad, remove half the beef and set aside to cool a bit. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the meat mixture and vegetables. In a small bowl, combine soups, ketchup, worcestershire sauce and milk;. Top with Tater Tots. Bake, uncovered, at 350 for minutes or until golden brown. Refrigerate the extra ground beef you cooked for Taco Salad once it has cooled slightly. Cooking Tips: You really can't mess this up! Just make sure you stir the soup mixture well to evenly distribute before adding the beef back to the skillet. Picky Eater Tips: Kids love this casserole. NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Shrinkingonabudgetmealplan.com

7 TacoSalad 1 of 2 3/2/ :49 AM Double Duty/Plan Ahead: Use extra ground beef/onions you cooked when making Tater Tot Casserole to make this a super fast meal. Double Duty/Plan Ahead Fake Out/Take Out Double Duty/Plan Ahead Points+ Value: 8 servings: 5 Calories: 332 Fat: 11.1 Carbs: 28.5 Fiber: 6.3 Protein: 32 Ingredients 1 pound lean ground beef (about 12 ounces cooked - planned leftovers from Tater Tot Casserole) 2 tablespoons water 1/2 cup frozen (thawed) onions 2 cups chopped yellow, red, or green bell pepper 2 cups bottled fat free salsa 1/4 cup chopped fresh parsley 4 cups coarsely chopped romaine lettuce 2 cups chopped plum tomato 1cup (4 ounces) shredded reduced-fat sharp cheddar cheese 1 cup crumbled baked tortilla chips (about 12 chips) 1/4 cup chopped green onions If you do not have it already prepped, brown ground round with onions and drain. In either a large saucepan or a skillet with a lid, combine browned ground round/onions, 2 tablespoons water and salsa. Heat until just boiling, then stir in cilantro or parsley, cover and keep warm on low. Arrange 1 cup lettuce on each of 4 plates; top with 1 cup beef/salsa mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon green onions. Cooking Tips: If the ground round/salsa mixture is too thin, simmer on low uncovered until reduced to the desired thickness. Picky Eater Tips: Top baked chips with meat like nachos and top with lots of cheese. Serve lettuce as a side salad with their favorite dressing. *NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Shrinkingonabudgetmealplan.com

8 everydaymacaroniandcheese 1 of 2 3/2/ :50 AM Everyday-Easy Macaroni and Cheese Comfort Food Lightened Up 20 minutes or less Kid favorite Minimal Prep Calories Fat Carbs Fiber Protein This is a surefire family favorite! Points+ Value: 8 servings: 6 Ingredients: 8 ounces Barilla Plus macaroni shells salt and pepper 1 (12oz) can low-fat evaporated milk 3/4 cup 2% reduced-fat milk 1/8 tsp dry mustard Pinch ground red pepper Pinch garlic powder 2 tsp cornstarch 8 ounces (about 2 cups) shredded 2% milk extra sharp cheddar cheese (like Cracker Barrel) Bring 2 1/2 quarts water to a boil in a large saucepan. Add the pasta shells and a large pinch of salt and cook until desired degree of tender. Reserve 1/2 cup of the cooking water, then drain the pasta and leave it in the colander. While the pasta cooks, combine the evaporated milk, 1/2 cup of the 2% milk, mustard, 1/4 tsp salt, cayenne and garlic powder in the saucepan. Bring the mixture to a boil, then immediately reduce to a simmer. Whisk the cornstarch and remaining 1/4 milk together, then whisk it into the simmering sauce. Continue to simmer, whisking constantly, until the sauce has thickened slightly and is smooth, about 2 minutes. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the cooked pasta and let it sit until the sauce is thickened and the pasta is heated through, 2 to 5 minutes. Season with salt and pepper to taste and add the reserved cooking water as needed to loosen the sauce before serving.1.7 Cooking Tips: Have sides ready. This needs to be served immediately after thickening to desired thickness. If "life happens" and it has to sit too long, use the reserved cooking water to thin it out. Don't let milk mixture boil for more than 30 seconds or so or it will scorch. Make sure you whisk constantly once you add the other ingredients. You can use pre-grated reduced fat cheese, but it won't be extra sharp. I promise the Cracker Barrel 2% cheese block will make such a difference, that it will be worth the 3 minutes you took to grate it on Mini-Prep day! Judge your servings based on "6 servings", but realistically, a family of four will gobble this up, as they will definitely be going back for seconds! Picky Eater Tips: This will pass muster. No worries. Just go easy and use just a tiny pinch of cayenne pepper. Don't skip it altogether since it adds just a hint of something in the background. You won't feel the heat if you use just a little. *NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder (unless otherwise noted). Weight Watchers is a registered

9 mexicanfish 1 of 2 3/2/ :50 AM Crispy Mexican Fish 30 Minutes or Less 5 Ingredients or Less *Points+ Value: 5 Servings: 4 Calories: 230 Fat: 6.6 Carbs: 6.1 Fiber:.9 Protein: 3.3 Ingredients: 1 pound cod (or thicker tilapia filets) 1/2 cup fat free salsa 1 cup shredded 2% sharp cheddar 10 baked tortilla chips (crushed) non stick cooking spray Preheat oven to 400; spray 8x8 baking dish with cooking spray. Place fillets in prepared pan and pour salsa over fish. Cover with cheese. Bake 15 minutes or until fish flakes easily with fork. Cover with crushed tortilla chips. Picky Eater/Non-Dieter Tips: This is a great way to introduce fish to picky eaters. If they just don't "do fish", just cover some tortilla chips with cheddar and microwave for quick nachos. Serve salsa on the side. For non-dieters, you can add a bit of extra cheese to their filet, as well as extra tortilla chips on top. Cooking Tips: If filets are thicker, you might have to increase cooking time. Check center of thickest filet for doneness. Fish should just barely be opague. *NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder (unless otherwise noted). Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus is a trademark of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting or by joining Weight Watchers Online. Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many benefits. Shrinkingonabudgetmealplan.com

10 crispyranchchickenmp 1 of 3 3/2/ :50 AM Kid Friendly Lightened Up Comfort Food *Points+ Value: 5 Servings: 4 Calories Fat Carbs Fiber Protein Ingredients: 4 skinless, boneless chicken breasts (4 ounces each) 1/2 cup reduced fat buttermilk 2 teaspoons dijon mustard 2 Tablespoons lemon juice 1 cup cornflakes cereal 1 packet dry Ranch dressing mix tiny pinch cayenne pepper (ground red pepper) 1/3 cup reduced fat sour cream If chicken breasts are large, cut into 4 ounce portions. Whisk together buttermilk, dijon and lemon juice. Put chicken breasts in 1 gallon ziplock bag and pour in buttermilk mixture. Allow chicken to marinate for at least 2 hours and as long as 8 hours. Remove chicken from ziplock bag and let drain in colander. Put on cutting board or flat surface and pat dry. Preheat oven to 350 degrees. If available, top a baking sheet with a wire cookie cooling rack and spray rack with nonstick cooking spray. If no wire rack is available, spray cookie sheet with nonstick cooking spray. Set aside. With fork, mix cayenne pepper into sour cream. Coat both sides of each breast with sour cream. Add the cornflakes and Ranch Mix to another ziplock bag, and crush cornflakes well. The easiest way is to just squish the bag. Don't crush into a powder, but the coating doesn't need to have large chunks either. One at a time, put each sour cream coated chicken in the seasoned corn flake crumbs and gently shake until c hicken breast is coated. Remove and put on chosen method of pan (see instructions above). Do this separately with each chicken breast. You should only have one breast in the bag at a time. Lightly mist tops of chicken with nonstick cooking spray, and bake in the preheated oven for 45 minutes. Cooking Tips: Use the wire cooling rack if you have one. It makes a huge difference because the bottom of the chicken remains crispy. Don't leave out the cayenne pepper in the sour cream. It won't add heat, just a subtle flavor punch. Picky Eater/Non-Dieter Tips: This will be a hit with both picky eaters and non-dieters. Consider serving ranch dressing as a dipping sauce. *NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder (unless otherwise noted). Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus is a trademark of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting or by joining Weight Watchers Online. Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many benefits.