1 of 1 3/23/ :18 AM

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1 BLSD of 1 3/23/ :18 AM Week of 3/23-3/30 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. Snack Ideas Snack #1 (S1) List Assumes 3 Days Cottage Cheese and Macerated Strawberries Slice 1 1/2 cups strawberries and put in a bowl or tupperware container with 2 teaspoons sugar. Stir and cover with plastic wrap. Refrigerate for at least 6 hours or up to 3 days. Makes 3 1 Points+ per serving Snack #2 (S2) List Assumes 4 Days Laughing Cow and Cucumber Slice 1/2 a medium cucumber and spread (2) Laughing Cow Light wedges evenly over slices. Makes 1 Points+ per serving Calories: 83 Fat: 3.2 Carbs: 4.2 Protein:.7 Fiber: 4.6 1/2 cup macerated strawberries 1 1/2 cup 1% cottage cheese 2 Total Points+/serving 3 Calories: 116 Fat: 1.5 Carbs: 11.7 Protein: 14.5 Fiber: 1.9 Breakfast Breakfast #1 (B1) List Assumes 4 Days Blueberry Oatmeal Pancakes In a blender, blend ¾ cup Egg Beaters, 1 cup rolled oats, dry (not instant), 1 cup 1% cottage cheese, 2 teaspoons sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla extract until smooth. Stir in ½ cup frozen (thawed) blueberries. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 12 pancakes. Makes 4 (3 pancake) 4 Points+ per serving (3) Blueberry Oatmeal Pancakes 4 1 small banana 0 Total Points+ /Meal 4 Calories: Fat: 2.9 Carbs: 46.3 Fiber: 5.4 Protein: 15.7 Note: Due to Zero Point banana in this breakfast, Points+ formula using nutritionals will reflect a higher PointsPlus value than total listed for this meal. Breakfast #2 (B2) List Assumes 3 Days Open-Faced Southwestern Egg Sandwich Toast one slice reduced calorie wheat bread. Spread with 3 Tbsp. fat free black bean dip (heated). Spray small nonstick skillet with cooking spray. Add 2 teaspoons diced fired roasted chilis (canned) and saute for 1 minute. Add 1/2 cup Egg Beaters and 2 Tbsp. grated 2% cheddar cheese. Cook over medium heat, stirring occasionally with a rubber spatula until set (about 3 minutes). Pour eggs over toast. Makes 1 6 Points+ per serving Southwestern Egg Sandwich 6 Small orange 0 Total Points+/Meal 6 Calories: Fat: 7.6 Carbs: 28.3 Fiber: 7 Protein: 25.3 Note: Due to Zero Point orange in this breakfast, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Lunch Lunch #1 (L1) Craveable Bean Salad List Assumes 5 Days Drain and rinse one (15.5 oz) can of garbanzo beans and one (15.5 oz) can dark kidney beans in colander. Place drained beans in medium bowl. Add 1/4 red onion (finely chopped), 2 celery stalks (finely chopped) and 1/2 cup chopped parsley. In small bowl, combine 1/4 cup olive oil, 1/4 cup cider vinegar, 2 Tablespoons sugar, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Whisk well. Pour dressing over bean salad and toss. This is best if refrigerated at least a few hours and up to 3 days. Makes 5 (hearty) 8 Points + per serving Bean Salad 8 1/2 cup carrot sticks 0 Total Points+/Meal 8 Calories: Fat: 12.2 Carbs: 41 Fiber: 10.1 Protein: 9.3 Note: Due to Zero Point carrots in this lunch, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Lunch #2 (L2) List Assumes 2 Days Turkey Pastrami with Slaw *In a small bowl, whisk together 1/4 cup nonfat greek yogurt with 2 teaspoons lowfat mayonnaise, a pinch of celery seed, a pinch of salt, 1/2 teaspoon sugar, 1 Tablespoon of vinegar (any kind but balsamic). Add to bowl 2/3 cup bagged coleslaw mix. Toss. *For each serving, toast two pieces of reduced calorie wheat bread. Top toasted bread with 3 ounces turkey pastrami (deli) and half the slaw (about 1/2 cup). Makes 6 Points + per serving Turkey Pastrami Sandwich 6 granny smith apple 0 Total Points+/Meal 6 Calories: Fat: 6.2 Carbs: 51.9 Fiber: 10.6 Protein: 21.9 Note: Due to Zero Point apple in this lunch, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Desserts Blueberry Parfaits: Combine a 4-serving box of Jell-O Sugar Free Fat Free Vanilla Instant pudding mix, 4 tbsp. Splenda, 1/2 tsp. vanilla extract and 1/2 cup cold water in a bowl. Stir vigorously until smooth and slightly thickened. Fold in 2 cups of thawed Cool Whip Free, and then fold in 1 cup of room temperature fat free cream cheese. Stir thoroughly, until completely mixed and smooth. Cover and refrigerate for at least 20 minutes. Evenly distribute 1 cup frozen (thawed) blueberries between 4 mid-sized glasses. Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass. Repeat layering with 1 cup strawberries and remaining half of the pudding mixture. Makes 4 5 Points+ per serving. Calories: 215 Fat: 2.5 Carbs: 36 Fiber: 36 Protein: 12 Apple Cake: Peel and slice 6 medium red delicious or gala apples. Put in microwaveable dish with a splash of water and cover. Microwave at high for 2 minutes. Apples will still be crisp. In large bowl, combine 1 box yellow cake mix, 1/2 teaspoon cinnamon, 3/4 cup water, and 1 cup unsweetened applesauce. Spray 9 x 13 pan with cooking spray. Pour apples into dish (including liquid) and spread out evenly. Pour batter on top of apples. Bake at 350 degrees covered for minutes or until toothpick inserted comes out clean. Serve warm or at room temperature. Refrigerate uneaten portion for up to 4 days. Refrigerate uneaten cake for up to 4 days. Makes 16 5 Points+ per serving. Calories: 179 Fat: 3.25 Carbs: 36 Fiber:.5 Protein: 1.5 Dinner On Next Page 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.

2 Week of 1 3/23/ :14 AM Week of 3/23-3/30 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) Dinner Shrimp and Orzo Orange and Red Onion Salad: Combine 1/3 cup freshly squeezed orange juice, 1 Tbsp orange zest (you can use the big holes of a box grater just don t get too much of the white part of the peel), 1 Tbsp. lemon juice, 1 Tbsp. lime juice, 1 Tbsp olive oil, 1 Tbsp. apple cider vinegar, ½ teaspoon Dijon mustard and a pinch of salt and pepper. Whisk to combine well. In large bowl, combine 2 cups romaine lettuce, 1 (11 oz) can mandarin oranges (in juice drained), 1 grated carrot and ½ small red onion, very thinly sliced. Pour dressing over all and toss. Makes 4 3 Points+ per serving. Calories: 99 Fat: 4 Carbs: 17 Fiber: 4 Protein: 2 Dinner #2 (D2) Yummy Baked Chicken Double Duty/Plan Ahead Hash Brown Casserole: In a large bowl, combine 3/4 of a 30 ounce bag of shredded hash brown potatoes (thawed), 3/4 of a (10-3/4 ounces) can reduced-fat reduced-sodium condensed cream of chicken soup, 3/4 cup 2% cheddar cheese, 2/3 cup reduced fat sour cream, 3/4 small onion (chopped), ¼ teaspoon salt and ½ teaspoon pepper. Transfer to a 9 x 9-in. baking dish coated with cooking spray. Bake at 350 for minutes or until golden brown. Note: You will be using the remainder of the hash brown potatoes for a Sausage and Potato Pizza later in the week. Makes 6 Points+ per serving Calories: 203 Fat: 7 Carbs: 27 Fiber: 2 Protein: 9 Dinner #3 (D3): Chicken Chowder Double Duty/Plan Ahead Desperation Dinner Melon: Combine 1/4 cup white wine vinegar and 1 teaspoon brown sugar and whisk until smooth. Pour over 4 cups cubed melon and toss. Makes 4 2 Points+ per serving Calories: 62 Fat:.3 Carbs: 15.9 Fiber: 1.7 Protein: 1.2 Dinner #4 (D4): Superfast Cheesy Manicotti Strawberries: 4 cups Makes 4 0 Points+ per serving Calories: 45.6 Fat:.6 Carbs: 10.7 Fiber: 3.5 Protein:.9 Note: Due to Zero Point strawberries, Points+ formula using nutritionals might reflect a higher Points+ value than total listed. Dinner #5 (D5): Taco Night Refreshing Cucumber Salad: In a large bowl, combine 1 cup thinly sliced radishes (you can use the slicer edge of box grater), 1/2 cup finely chopped orange bell pepper, 1/4 cup chopped fresh flat-leaf parsley, 2 English cucumbers, thinly sliced (about 6 cups again use slicer edge of box grater). Grate 1 teaspoon lemon rind on the fine side of the box grater or a microplane grater. You will probably have to scrape the zest from the inside of the grater. Combine lemon rind, 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons white vinegar, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled. Makes 6 1 Points+ each. Note: This is even better the next day, so save some for lunch or just to snack on! Calories: 44 Fat: 2.4 Carbs: 1 Protein: 5.7 Fiber: 1.2 Dinner #6 (D6): Orange Ginger Pork with Hot Slaw This is a Meal-In-One and really requires no sides, but consider buying some extra Granny Smith apples for your kids if you don't think they'll go for the Hot Slaw. Dinner #7 (D7): Breakfast For Dinner Pizza Superfast Fruit Salad: In bowl, whisk together 1/4 cup fat free greek yogurt, 1 Tablespoon of any kind of "no sugar added" jam, and 2 Tablespoons of orange juice. Add to the bowl 2 sliced bananas, 1 cup frozen (thawed) blueberries, and one (15 oz) can sliced peaches in juice (drained). Toss. Makes 4 (generous) 4 Points+ per serving. Calories: 130 Fat:.6 Carbs: 31.3 Fiber: 2.9 Protein: 2.2

3 GroceryList of 1 3/23/ :20 AM Shrinking On A Budget Grocery List Week of 3/23-3/30 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 (B1)(DES2) sugar (B1)(L1)(L2) vanilla extract (B1)(DES1) nonstick cooking spray (B1)(D2) extra virgin olive oil (L1)(D1)(D2)(D5) cider vinegar (L1)(L2)(D1)(D6) dijon mustard (D1) reduced fat mayonnaise (L2) Splenda (DES1) white vinegar (D3)(D5) brown sugar (D3) light butter (D3) dried oregano (D4) flour (D3) honey (D6) low sodium soy sauce (D6) (2 1/2 cup) frozen (unsweetened) blueberries (B1)(D7)(DES1) (2 cups) Cool Whip Free (DES1) lemon juice (MAH)(D1)(D5) 30 ounce bag of shredded hash brown potatoes (D2)(D7) 12 ounces large shelled and deveined shrimp (D1) 2 (10-ounce) packages frozen corn kernels (D3) 1(6 ounce) package corn kernels (D5) (10-ounce) package frozen chopped spinach (D4) (1 cup) frozen chopped onion (MAH) (D5) 4-serving box of Jell-O Sugar Free Fat Free Vanilla Instant pudding mix (DES1) 1 box yellow cake mix (DES2) (1 cup) unsweetened applesauce (DES2) ground red pepper (D1)((D2)MAH) dried thyme (D1)(D2)(MAH) (1 cup) rolled oats (B1)(MAH) small can diced fire roasted chilis (ethnic section) (B2) (15.5 oz) can of garbanzo beans (L1) (15.5 oz) can dark kidney beans (L1) (11 oz) can mandarin oranges (in juice)(d1) (10-3/4 ounces) can healthy request cream of chicken soup (D2) (15 oz) can sliced peaches in juice (D7) 1 (14-ounce) can fat-free, less-sodium chicken broth (D3) 1 (15-ounce) can black beans (D5) (8-ounce) can tomato sauce (D5) 1 to 3 drained canned chipotle chiles in adobo sauce (D5) 1 cup dried orzo pasta (D1) (8-ounce) package manicotti (D4) (3/4 cup) fat free black bean dip (B2) (6 1.2 cups) strawberries (S1)(DES1)(D4) green onions (D3) (2) medium cucumbers (S2) (6) bananas (B1)(D7) (9) small oranges (B2)(D1)(D2)(D6)(D7) celery (L1) (2 bunches)parsley (L1)(D5) (1 pound) carrots (L1)(D1) (3 large) granny smith apples (L2)(D6) (1 pound) bag coleslaw mix with carrots (L2)(D6) (6) medium red delicious apples (DES2) (4) lemons - for zest (D1)(D5) (3) lime - for zest (D1)(D2) *lime bulb (MAH) (D1)(D2) (sometimes limes don't produce much juice - nice to have) (2 cups) romaine (D1) small red onion (D1) small onion (D2) medium melon (either honeydew or canteloupe (D3) small bag radishes (D5) orange bell pepper (D5) red bell pepper (D1) (2) English cucumbers (D5) small bunch asparagus (need 1 cup pieces)(d1) garlic(d2)(d5) (6 cups) bagged spinach - does not need to be baby (D2) small knob fresh ginger (D6) large sweet onion (D6) any flavor no sugar added jam (D7)(MAH) (26-ounce) jar fat-free tomato-basil pasta sauce (D4) reduced sodium taco seasoning (D5) (2 1/2 cups) 1% cottage cheese (S1)(B1) Laughing Cow Light (your flavor choice) (S2) 2 1/2 cups Egg Beaters (B1)(B2)(D7) (3 1/4 cup) 2% sharp cheddar (B2)(D2)(D3)(D7) 1/4 cup nonfat greek yogurt (L2) (1 cup) fat free cream cheese (DES1) (2/3 cup) reduced fat sour cream (D2) (1/4 cup) fat free greek yogurt (D7) (2 cups) 1% milk (D3) 1 (16-ounce) carton fat free cottage cheese (D3) 1/4 cup (1 ounce) grated fresh Parmesan cheese (D4) 10 (8-inch) fat-free flour tortillas (D5) (8-ounce) can reduced-fat refrigerated crescent dinner roll (D7) (6 oz) turkey pastrami (deli)(l2) (1 3/4 pounds) skinless, boneless chicken breasts (D2)(D3) 1 pound ground sirloin (D5) 4 (4 ounce) boneless center cut pork chops (D6) 12 ounces turkey breakfast sausage (D7) reduced calorie wheat bread (B2)(L2)

4 shrimpandorzo 1 of 1 3/23/ :21 AM Shrimp and Orzo Company Worthy Easy Gourmet This may seem a bit high in Points+ value, but keep in mind it includes a side item. *Points+ Value: 10 Calories: 382 Fat: 6 Carbs: 54 Fiber: 5 Protein: 28 Servings: 4 2 1/2 cups water 1 cup coarsely chopped carrot (or you can shred) 1 cup trimmed asparagus pieces 1 cup dried orzo pasta *12 ounces large shelled and deveined shrimp (frozen usually best value- thaw under running water for about 5 minutes) 1 Tablespoon extra virgin olive oil 1 teaspoon lemon zest 1/4 teaspoon dried thyme pinch of ground red pepper 1/4 cup fresh lemon juice divided 1/4 cup chopped red bell pepper 1/4 cup Tablespoons finely chopped parsley Combine shrimp in a medium bowl with the oil, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the dried thyme, and the pepper flakes. Bring water to boil in a medium saucepan set over medium high heat. Add carrots, asparagus, and peas. Boil for 3 minutes. Remove with a slotted spoon to a seperate medium bowl. Add orzo to the same water the vegetables cooked in and bring back to a boil. Reduce heat to low and cook just until water is absorbed and orzo is just cooked (about 15 minutes). Once orzo is done, heat a nonstick skillet over medium-high heat until quite hot. Add shrimp and sear 2 minutes per side or just until browned and cooked through (they will turn pink and curl a bit). Reduce heat to medium low. Add 3 tablespoons of the lemon juice and stir with a spatula to deglaze the pan and coat the shrimp. Fold the vegetables, red bell peppers, parsley and the remaining 1 Tablespoon of lemon juice and the remaining 1/2 teaspoon of lemon zest into the orzo and spoon into a deep serving dish. Top with the shrimp and drizzle the pan juices on top. Cooking Tips: This is an extremely impressive dish. It comes across as very gourmet, but if you follow the instructions it truly is foolproof and very easy. Be sure to finish the orzo, chop your bell pepper and parsley and zest your lemon before you start the shrimp. The shrimp needs to be removed from the pan immediately after the pan is deglazed or it will overcook. Turn the heat to medium low as soon as the shrimp start to curl and turn pink. Picky Eater/Non-Dieter Tips: Serve the shrimp and orzo as separate items before you combine everything. Toss their orzo with some melted butter and parmesan.

5 YummyBakedChicken 1 of 1 3/23/ :22 AM Double Duty/Plan Ahead: Cook an extra 12 ounces of chicken (seasoned with just salt and pepper) to make Chicken Chowder a Desperation Dinner night. Yummy Baked Chicken Double Duty/Plan Ahead *Points+ Value: 4 Calories: 183 Fat: 4.9 Carbs: 7.1 Fiber: 2.1 Protein: 27.4 Servings: 4 1/4 cup orange juice 1/2 teaspoon grated lime rind 2 tablespoons fresh lime juice 2 teaspoons dried thyme 2 teaspoons minced garlic 1 teaspoon grated orange rind 1/4 teaspoon salt 1/8 teaspoon ground red pepper 4 (4 ounce) skinless, boneless chicken breasts plus 3 (4 ounce) breasts for Chicken Chowder night) 1 tablespoon olive oil Cooking spray 6 cups bagged prewashed baby spinach Preheat oven to 500 (yes really). Trust me on this. Line a cookie sheet with aluminum foil and set aside. If breasts are larger than 4 ounces, cut to smaller portions. Cooking method and times in this recipe are geared for 4 ounce breasts. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Measure 1/4 cup juice mixture into a large zip-top plastic bag. Add only one pound of the chicken to bag (reserve the other 12 ounces). Seal; Let stand at room temperature minutes. Add oil to remaining juice mixture; stir well with a whisk. Season the rest of the chicken with salt and pepper (you'll be using this for Chicken Chowder). Once oven has preheated to 500, remove chicken from marinade and place it, as well as the chicken seasoned with just salt and pepper, on the cookie sheet. Make sure you separate the chicken enough so you'll be able to tell them apart. Bake at 500 for 10 minutes. Then turn the oven off, but leave the chicken in the oven. Remove after 10 minutes. This cooking method (super hot to super low) makes for a very moist chicken. While chicken is in oven lay the spinach out on the 4 plates to act as a bed for the chicken. When you remove chicken from the oven, reserve the chicken seasoned with salt and pepper. Plate the marinated chicken on the spinach. Allow reserved chicken to cool, then refrigerate for use in Chicken Chowder. Cooking Tips: This is a unique cooking method for boneless skinless chicken breast. You must even out the size of the breasts so they will cook quickly. I sometimes even slightly pound or butterfly the fat end of the chicken breast so they are all even thickness. Once you see how juicy this will be, you'll be sold on the few minutes of extra time it takes to cut down the breasts. Picky Eater/Non-Dieter Tips: This is super kid friendly since the tastes are subtle. Serve with their favorite dipping sauce.

6 Chickenchowder 1 of 1 3/23/ :22 AM Double Duty/Plan Ahead: Use extra chicken you prepared on Yummy Baked Chicken night to make this meal come together super fast. Chicken and Corn Chowder Double Duty/Plan Ahead Desperation Dinner Comfort Food Lightened Up *Points+ Value: 8 Calories: 316 Fat: 9.2 Carbs: 32.5 Fiber: 3.6 Protein: 28.4 Servings: 5 1 tablespoon light butter 6 green onions 2 tablespoons all-purpose flour 2 cups chopped cooked chicken breast 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (10-ounce) packages frozen corn kernels, thawed and divided 1 (14-ounce) can fat-free, less-sodium chicken broth 2 cups 1% milk 1/2 cup + 2 Tbsp. 2% sharp shredded cheddar cheese Combine one of the 10 ounce packages of corn with the milk in a blender; process until smooth. Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Slice white portion of each onion in half lengthwise, then slice crosswise. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, the other package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add Cooking corn/milk Tips: mixture Be sure and to pan; saute simmer the green 2 minutes onion tops or until until they thoroughly are fairly soft. heated. They Ladle really won't 2 cups chowder into each continue of 5 to soup cook bowls; much more sprinkle while evenly the soup with simmers. green onion tops. Top each serving with 2 tablespoons cheese. Picky Eater/Non-Dieter Tips: If your kids like corn, they will love this. Add extra cheese and maybe some extra melted butter to their soup. You can always just reserve some chicken and serve some corn on the side.

7 SuperfastCheesymanicotti 1 of 1 3/23/ :23 AM Double Duty/Plan Ahead: These freeze well. Consider saving a serving to microwave on a night you're having a meal your picky eater won't touch. Superfast Cheesy Manicotti *Points+ Value: 8 Meat Free But Delicious Comfort Food Lightened Up Kid's Choice Calories: 328 Fat: 9 Carbs: 38.3 Fiber: 3.9 Protein: 23.8 Servings: 7 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 1 (16-ounce) carton fat free cottage cheese (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1/4 cup (1 ounce) grated fresh Parmesan cheese 1 1/2 teaspoons dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper (8-ounce) package manicotti (14 shells) (26-ounce) jar fat-free tomato-basil pasta sauce Cooking spray 1 cup water Preheat oven to 375. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375 f or 1 hour or until shells are tender. Let stand 10 minutes before serving. Cooking Tips: Follow the directions exactly and this is "no fail". Just don't forget to add the water and allow the dish to sit covered for 10 minutes after you pull it out of the oven. Picky Eater/Non-Dieter Tips: This is a picky eater approved favorite. As a matter of fact, I even recommend freezing a serving for them on a night when there is no prayer they will eat what you are eating.

8 TacoNight 1 of 1 3/23/ :27 AM Taco Night Fake-Out/Take-Out *Points+ Value: 6 Calories: 266 Fat: 7.3 Carbs: 27.6 Fiber: 4.6 Protein: 13 *Servings: 10 (1 taco per serving) See "Cooking Tips" note regarding servings Cooking spray 1 cup frozen (defrosted) chopped onion 2 garlic cloves, minced 1 pound ground sirloin 1 cup frozen whole-kernel corn 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon black pepper 1 (15-ounce) can black beans, rinsed and drained 1 (8-ounce) can tomato sauce 1 to 3 drained canned chipotle chiles in adobo sauce, chopped 2 teaspoons reduced sodium taco seasoning 10 (8-inch) fat-free flour tortillas Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 7 ingredients (corn through taco seasoning). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla. Cooking Tips: Although this recipe has 10 portions, there is a good chance your family members who aren't following Weight Watchers will eat 2. If not, the taco mixture freezes very well. Use 1 chili in adobo if you want the tacos mild, three if you want them hot. Freeze your leftover chilis in adobo for use another time. Picky Eater/Non-Dieter Tips: If you don't think your picky eater will be a fan of the beans and corn in the tacos, simply wait to add the beans and corn once you have pulled their portion out of the meat mixture. This way it will essentially be plain taco meat. Serve their taco with cheddar cheese and sour cream.

9 OrangeGingerPork 1 of 1 3/23/ :28 AM Orange Ginger Pork with Hot Slaw Meal In One Easy Gourmet *Points+ Value: 6 Calories: 235 Fat: 6 Carbs: 23.3 Fiber: 3.9 Protein: 24 Servings: 4 For Pork: 2 teaspoons grated orange rind 1/4 cup orange juice 2 Tablespoons lower sodium soy sauce 2 teaspoons grated fresh ginger 1/2 teaspoon ground black pepper 4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick) For Coleslaw: 4 cups coleslaw mix 1 large thinly sliced granny smith apple 1 cup thinly sliced sweet onion 1/4 cup cider vinegar 1 Tablespoon honey 1/2 teaspoon salt 1/2 teaspoon pepper Combine orange rind through pepper in a shallow dish. Add pork, turning to coat. Slice apple and onion for slaw. Heat a large skillet over medium high heat. Coat pan with cooking spray. Add coleslaw mix, onions and apples. Cook uncovered 8 minutes or until tender, stirring frequently. Turn off heat. Hold off on adding the vinegar, honey, salt and pepper until just ready to serve. Heat a medium skillet over medium heat. Coat pan with cooking spray. Remove pork from marinade, reserving marinade. Add pork to pan and cook for 5 minutes on each side or until done. Remove pork from pan and tent with foil to keep warm. Add marinade to pan and boil for 2 minutes. While marinade is boiling, turn heat back up to medium high for slaw and stir in vinegar, honey, salt and pepper. Plate slaw evenly on 4 plates, top with a pork chop and pour sauce over top. Cooking Tips: The timing for this meal came from trial and error, so if you follow the directions to a "T" you'll have a nice, hot beautifully presented dinner. Just don't overcook the pork. I like to pull it from the skillet when it is just shy of totally done, since it will continue to cook a bit under the foil tent. If you don't think your kids will eat the slaw, have some granny smith apples cut up for them as a side dish. You can make them ahead of time and soak them in lemon-lime soda to prevent browning. Picky Eater/Non-Dieter Tips: There is a strong possibility your picky eater won't eat the slaw. But the pork chop has subtle flavoring that should be kid friendly. Serve with a dipping sauce (perhaps asian). Have granny smith apples sliced as a side dish (see above note).

10 breakfastpizza 1 of 1 3/23/ :28 AM Breakfast For Dinner Pizza Breakfast For Dinner Kid's Choice Comfort Food Lightened Up *Points+ Value: 5 Calories: 203 Fat: 6.4 Carbs: 20.3 Fiber:.4 Protein: 15.4 Servings: 8 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough Cooking spray 12 ounces turkey breakfast sausage 1 cup frozen shredded hash brown potatoes, thawed 1 1/2 cup (5 ounces) shredded 2% sharp cheddar cheese 1/4 cup 1% milk 1/2 teaspoon salt 1/8 teaspoon black pepper 1 (8-ounce) carton egg substitute Line a cookie sheet with foil and spray with non-stick cooking spray. Preheat oven to 375. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Separate dough into triangles. Press triangles together to form a single round crust on the cookie sheet. Crust will go all the way to sides on narrow ends of sheet. Crimp edges of dough with fingers to form a 1/2 inch - 3/4 inch high rim (this will hold in egg). Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Bake at 375 for 25 minutes or until crust is browned. Cooking Tips: If you have a round pizza pan, by all means use it for this recipe. Otherwise the cookie sheet will work just fine. It is absolutely critical that you crimp edges of the dough and actually form a rim with the dough along the entire edge so the egg stays in place. Picky Eater/Non-Dieter Tips: Kids love this recipe. As a matter of fact, you can probably count on the "8 servings" to be more like 4 servings since your family members not following Weight Watchers will probably eat two servings. But if your picky eater isn't interested in the pizza, you can always cook some extra sausage and heat up an egg mug for them. Simply put a couple of tablespoons of sausage, a couple tablespoons of cheese and 2 lightly beaten eggs (or 1/2 cup egg substitute) in large coffee mug that has been sprayed with non-stick cooking spray. Microwave at 50% power for 45 seconds. Stir. Then microwave another 45 seconds at high.