Snack Ideas. Breakfast. Calories: 312 Fat: 3.3 Carbs: 42 Fiber: 5.1 Protein: 25. Lunch. Desserts

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1 Week of 5/31-6/7 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) (Grocery List Assumes 3 Days) Granola Bar w/ Fruit Top Nature Valley Oats and Honey granola bar with 2 Tablespoons low-fat ricotta. Top with 2 Tablespoons blueberries, a drizzle of honey and 1/4 teaspoon lemon zest.. Snack #2 (S2) (Grocery List Assumes 4 Days) Banana Shake Place 1 large banana, sliced, 1/2 cup(s) 2% milk, 1/2 cup(s) lowfat vanilla greek yogurt, 1/2 of a Nature Valley Granola bar and 1/2 cup ice in a blender. Blend until smooth. Makes 1 4 Points+ per serving Calories: 204 Fat: 1.2 Carbs: 42.1 Protein: 9.6 Fiber: 3.6 Breakfast #1 (B1)) (Grocery List Assumes 4 Days) Breakfast Sandwich Toast 1/2 a light english muffin. In small bowl, mix together 1/4 cup part skim mozzarella cheese, 1/4 teaspoon of oregano and 2 Tablespoons light ricotta. Top english muffin with cheese mixture and broil until melted. Top with 2 slices tomato and 1 sliced boiled egg. Makes 1 6 Points+ per serving. Calories: Fat: 10.7 Carbs: 38.4 Protein: 16.7 Fiber: 9 Breakfast Breakfast #2 (B2) ) (Grocery List Assumes 3 Days) Very Berry Yogurt Top 1 cup fat-free greek blueberry yogurt with 1/2 cup blueberries, 1/2 small sliced banana and 1 crumbled up Nature Valley Oats and Honey bar. Makes 1 7 Points+ per serving Calories: 312 Fat: 3.3 Carbs: 42 Fiber: 5.1 Protein: 25 Lunch Lunch #1 (L1) (Grocery List Assumes 4 Week 2/14-2/21 Days) Ham Wrap Mix together 2 Tbsp. fat free plain greek yogurt with 1 Tbsp. dijon mustard. Spread mixture on 1 soft taco sized flour tortilla. Top with 2 ounces lowfat deli ham, 1/4 cup part-skim mozzarella, 1/2 cup grated carrots and 1/2 cup julienned romaine lettuce. Wrap and cut in half, securing each half with a toothpick. Makes 1 7 Points+ per serving Ham Wrap 7 1 cup grapes 0 Total Points+/Lunch 7 Calories: 340 Fat: 9.5 Carbs: 24 Protein: 27 Fiber: 3.2 Lunch #2 (L2) (Grocery List Assumes 3 Days) Chicken Salad Sandwich Reserve 10 ounces cooked chicken on Chicken Fajita night. Shred chicken with forks and set aside. In medium sized bowl, combine 2 tbsp. light mayonnaise, 1/2 cup nonfat greek yogurt (plain), 2 tbsp fresh lemon juice, 2 teaspoons white vinegar, 1/2 tbsp dijon mustard, and 1 tsp honey. Whisk well. Add chicken and toss to coat. Place each serving on 1/2 toasted English Muffin half that has been lined with 1/4 cup julienned romaine lettuce. Makes 4 Points+ per serving Chicken Salad Sandwich 6 1 cup carrot sticks 0 Total Points+/Meal 6 Note: Due to Zero Point grapes in this lunch, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Desserts Chocolate Fudge Meringues: Beat 3 egg whites, 1/2 tsp cream of tartar and 1/4 tsp. salt to soft peaks in medium bowl with hand mixer. Then beat to stiff peaks, adding 2 cups powdered sugar gradually. Fold in 1/2 cup unsweetened cocoa, and then gently (with fork or spatula) fold in 3 ounces of chopped reduced fat semi-sweet chocolate morsels. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks. Makes 24 2 Points+ per cookie Calories: 62 Fat: 1.3 Carbs: 13.2 Protein: 1 Fiber:.8 Jazzed Up Jello: Top 4 orange flavored sugar free Jell-O snack cups with 8 tablespoons Cool Whip Free and 4 teaspoons zested orange rind. Makes 4 1 Points+ per serving. Calories: 26.5 Fat: 1 Carbs: 1.9 Protein: 1.2 Fiber: 0 Dinner On Next Page

2 Dinner #1 (D1) Avocado and Bean Wrap Week of 5/31-6/6 Dinner Desperation Dinner Orange Wedges: 4 large oranges cut into wedges = 4 0 Points+ each. Calories: 86.5 Fat:.2 Carbs: 21.7 Protein: 1.7 Fiber: 4.4 Note: Due to Zero Point oranges, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Dinner #2 (D2) Slow Cooker Chicken Fajitas Double Duty/Plan Ahead Pear Salad: Whisk together 1/4 cup lemon juice, 1/2 teaspoon Splenda or sugar and 2 Tablespoons olive oil. Combine 4 cups romaine lettuce with 1 cup diced pear in a bowl and toss with dressing. Makes 4 3 Points+ per serving Calories: 75 Fat: 3.5 Carbs: 10.9 Protein: 1 Fiber: 7.9 Dinner #3 (D3) Wild Rice and Chicken Soup Double Duty/Plan Ahead 4 cups carrot sticks: Makes 4 0 Points+ per serving Calories: 50 Fat.2 Carbs: 11.6 Protein: 1.2 Fiber: 3.4 Note: Due to Zero Point carrots, Points+ formula using nutritionals might reflect a higher PointsPlus value than total listed. Dinner #4 (D4) Roast Pork Parslied Potatoes: Scrub and either half (if small) or quarter 1 pound red potatoes and place in microwave safe dish. Add 2 Tablespoons water and cover. Microwave on high 8-10 minutes or until tender. Drain, return to dish and toss with 4 teaspoons olive oil, 1/2 cup finely chopped parsley, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt and pepper. Makes 4 3 Points+ per serving. Calories: Fat: 4.7 Carbs: 18 Protein: 2.1 Fiber:1.9 Steamed Green Beans: Put 1 (12 oz) package frozen green beans in a medium saucepan with 1/2 cup 98% fat-free chicken broth. Bring to boil and cover. Reduce heat to medium low and cook for 6-7 minutes or until tender. Drain green beans. In same saucepan, combine 1 Tablespoon olive oil and 2 Tablespoons lemon juice. Return drained green beans to saucepan and toss. Salt and pepper to taste. Makes 4 2 Points+ per serving. Calories: 57 Fat: 3.5 Carbs: 6.6 Protein: 1.6 Fiber: 2.9 Dinner #5 (D5) Taco Casserole Creamy Cole Slaw: Combine 3 tablespoons light mayonnaise, 3 tablespoons nonfat plain greek yogurt, 1 tablespoon Dijon mustard, 2 teaspoons red wine or cider vinegar, 1 teaspoon sugar or Splenda, 1/2 teaspoon celery seed (optional) and salt & freshly ground pepper, to taste in medium bowl. Add 4 cups coleslaw mix and 1 cup grated carrots. Toss to coat. Makes 4 1 Points+ per serving. Calories: 52 Fat: 2 Carbs: 7 Fiber: 2 Protein: 1.3 Dinner #6 (D6) Protein Pancakes Desperation Dinner Refreshing Melon: Whisk together 1/4 cup white vinegar and 1 teaspoon brown sugar. Pour over 4 cups cubed honeydew or cantaloupe. Toss. Makes 4 2 Points+ per serving. Calories: 62 Fat:.3 Carbs: 15.9 Protein: 1.1 Fiber: 1.7 Dinner #7 (D7) Zesty Shrimp and Fettucine Romaine with Everyday Dressing: Combine 4 Tbsp red wine vinegar, 2 Tbsp olive oil, 2 tsp honey, 2 tsp Dijon mustard. Whisk or shake well. Toss with 6 cup(s) torn romaine lettuce and 1/2 cup shredded carrots. Makes 4 generous 1 Points+ per serving Calories: 51 Fat: 3.6 Carbs: 4.6 Protein: 1.9 Fiber: 1.6

3 Shrinking On A Budget Grocery List Week of 5/31-6/6 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 Staples We Assume You Have: (check to plan accordingly) Frozen (2 cups) frozen no sugar added blueberries (S1)(B2) (1/2 cup) Cool Whip Free (DES2) (3/4 cup) frozen 100% lemon juice (L2)(D2)(D4)(D7)(MAH) (12 oz) package frozen green beans (D4) Drinks (2/3 cup) apple juice or apple cider (D4) Produce honey (S1)(L2) dijon mustard (L1)(L2)(D5)(D7) light mayonnaise (L2)(D5) foil (DES1) olive oil (D2)(D3)(D5)(D6)(D7) splenda or sugar (D2)(D6) vanilla extract (D6) cinnamon (D6) white vinegar (D1)(D6) brown sugar (D6) canola oil (D1)(D4) garlic powder (D4) red wine vinegar (D5)(D7) Mrs. Dash Garlic and Herb or Original (D5)(we use almost every week) dried sage or poultry seasoning (D4) (1)lemons (S1) (6) bananas (S2)(B2) (2) tomatoes (B1) (2 pounds)carrots (L1)(L2)(D3)(D7) (2 heads)romaine lettuce (L1)(L2)(D2)(D7) (4 cups) grapes (L1) (5) oranges (DES2)(D1) pear (D2) 1 pound red potatoes (D4) parsley (D1)(D3)(D4) garlic (D3)(D4)(D5) (1/2) melon (D6) (6 cups) coleslaw mix (D1)(D5) ripe avocado or 1 packet of Wholly Guacamole (D1) red onion (D1)(D4) (3)yellow onions (D2)(D3)(D5) green bell pepper (D2) lime bulb (D2) (2) baking potatoes (D3)-or you can use cubed hash browns (D3) (3) Granny Smith or Jonathan apples (D4) Dry Goods (1/2 cup) quick-cooking wild rice-will be dark brown in small box (D3) (8 ounces) fettuccine (D7) Baking/Spices cream of tartar (DES1)(MAH) (2 cups) powdered sugar (DES1)(MAH) (1/2 cup) unsweetened cocoa (DES1)(MAH) 3 ounces of chopped reduced fat semi-sweet chocolate morsels (DES1) celery seed (optional)(d5) blackened or cajun seasoning (D7)(MAH) Breakfast/Cereals (2 cups) old fashioned oats (D6) Snacks/Chips/Cookies/Crackers Nature Valley Oats and Honey Granola Bars (S1)(S2)(B2) (24) baked tortilla chips(d5)(mah) Canned (3)(15 oz) cans 98% fat-free chicken broth (D2)(D3)(D4) canned chipotle chile in adobo sauce (D1)(MAH) (15-ounce) can navy or cannelini beans (D1) (15 ounce) can kidney beans (D2) (4 oz) can diced fire roasted chilis(d5) (15 ounce) can reduced sodium black beans(d5) (14.5 oz) can diced tomatoes with roasted garlic (D7) Deli (8 ounces) low-fat ham (L1) Condiments/Sauces/Dressings Dairy (2)taco seasoning (D2)(D5) (1 1/3 cup) fat free salsa (D2)(D5)(MAH) Meat/Poutry/Seafood Bread (1 cup) low-fat ricotta (S1) 8 ounces part-skim ricotta (B1)(L1) (3.5 cups) 2% milk (S2)(D3) (2 cups) low-fat vanilla greek yogurt (S2) (7) eggs (B1)(DES1) 3 cups fat-free greek blueberry yogurt (B2) (16 oz) plain fat-free greek yogurt (L1)(L2)(D2)(D5) (4) orange flavored sugar free Jell-O snack cups (DES2) (8 ounces) shredded sharp 2% Cheddar cheese (D1)(D5) (5 ounces) light processed cheese (such as Velveeta Light)(D3) (1 1/2 cups) Egg Beaters (D6) (2 cups) 2% cottage cheese (D6) (2.25 pounds) boneless skinless chicken breast (L2)(D2)(D3) (1 pound) pork tenderloin (D4) (1 pound) Extra Lean Ground Beef (D5) (3/4 pound) frozen peeled and deveined large shrimp (medium are fine if on sale) light english muffins (B1)(L2) 14 (soft taco sized) flour tortillas (45 gms/each)(l1)(d1)(d2)

4 Avocado and Bean Wrap Meat Free But Delicious Desperation Dinner Desperation Dinner *Points+ Value: 8 Calories: 346 Fat: 15 Carbs: 39 Fiber: 9 Protein: 12 Servings: 4 2 tablespoons white vinegar 1 tablespoon canola oil 2 teaspoons very finely chopped canned chipotle chile in adobo sauce 1/4 teaspoon salt 2 cups shredded cabbage and carrots (coleslaw mix) 1 medium carrot, shredded 1/4 cup chopped fresh parsley 1 15-ounce can navy or cannelini beans, rinsed 1 ripe avocado (or Wholly Guacamole) - about 1/2 cup 3/4 cup shredded sharp 2% Cheddar cheese 2 tablespoons minced red onion 4 (soft taco size) tortillas Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired Cooking Tips: If you don't want to deal with finding a ripe avocado, you can use Wholly Guacamole, which can be found in the refrigerated produce section. Picky Eater/Non-Dieter Tips: Top their tortilla with just cheddar cheese and microwave for 20 seconds. *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 Double Duty/Plan Ahead: Bake additional chicken in the slow cooker for use on Wild Rice Chicken Soup night (dinner)and Chicken Salad (for lunch). Fix and Forget Fajitas Slow Cooker Friendly Double Duty/Plan Ahead *Points+ Value: 8 Calories: Fat: 6.4 Carbs: 44.2 Fiber: 8 Protein: 28.9 servings: 6 1 yellow onion, sliced 3 green bell peppers, sliced 1 pound boneless chicken breast (plus an extra 1 1/4 pound if using cooked breast for Wild Rice Chicken Soup and Chicken Salad for lunch) 1/2 cup reduced sodium 98% fat free chicken broth 1 (15 ounce) can kidney beans, rinsed and drained 1 packet taco seasoning 1/4 cup lime juice (bulb lime is ok) 6 (soft taco sized) flour tortillas (45 gms/each) 6 Tablespoons salsa 6 Tablespoons fat free plain greek yogurt 1.5 cups julienned romaine lettuce Lightly spray bottom of slow cooker with non stick cooking spray and place sliced onion and peppers and kidney beans in the bottom. Lay chicken on top of veggies. If making the additional chicken for Chicken and Wild Rice Soup and Chicken Salad (lunch), you'll possibly need to put the chicken in 2 layers. Season all chicken evenly with taco seasoning. Pour chicken broth down side of slow cooker so you don't disrupt the seasoning. Do the same with the lime juice. Cover and cook on low for 6-7 hours (or on High for 4-5 hours). When chicken is done, pull chicken out of slow cooker. Shred 14 ounces of the chicken with two forks and stir back into juices. Reserve remaining breasts whole for use in Wild RIce and Chicken Soup and Chicken Salad (lunch). Serve shredded chicken, peppers and onions with slotted spoon on tortillas. Mix together the yogurt and salsa. Top each serving with 2 Tbsp. yogurt/salsa mixture and 1/4 cup lettuce. Cooking Tips: If you have a larger slow cooker, check the chicken after the earlier time suggestions. I highly recommend serving the fajitas shortly after shredding the chicken and adding back to juices. The chicken continues to cook and can get overcooked once shredded. Allow whole chicken breasts to cool while eating dinner before refrigerating for use another night. If it will be more than 3 days before you use the extra chicken, freeze. Picky Eater/Non-Dieter Tips: Pick beans and peppers of their serving and make them a fajita with just chicken and lots of shredded cheese. Microwave until cheese is melty. *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.

6 Plan Ahead/Double Duty: Use extra chicken you cooked on Slow Cooker Chicken Fajtitas night. You can easily double this and have leftovers for lunch. Wild Rice and Chicken Soup Double Duty/Plan Ahead Points+ Value: 7 Servings: 4 Calories: 280 Fat: 7 Carbs: 28.7 Fiber: 1.6 Protein: 24.9 Ingredients 1/2 cup uncooked quick-cooking wild rice Cooking spray 1/2 cup chopped onion 2 garlic cloves, minced 1.5 cups fat-free, less-sodium chicken broth 1 cups cubed peeled baking potato or frozen diced hash browns (grocery list assumes potato) 1.5 cups 2% reduced-fat milk 2.5 Tablespoons all-purpose flour 5 ounces light processed cheese, cubed (such as Velveeta Light) 1 cups cooked boneless chicken breasts (use chicken you cooked on Slow Cooker Chicken Fajitas) 1/4teaspoon freshly ground black pepper 1/8 teaspoon salt 1/4 cup chopped fresh parsley Directions Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. In small bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley. Cooking Tips: You can cook the rice ahead of time and refrigerate without impacting the taste. If you didn't make the Slow Cooker Chicken Fajitas, simply salt and pepper the chicken breast and bake at 400 for about 20 minutes or until instant read thermometer registers 160. Picky Eater Tips: Reserve some chicken and cubed potatoes. Microwave the potatoes until soft and serve the chicken plain with their favorite dipping sauce.

7 Roast Pork with Apples Company Worthy *Points+ Value: 5 Calories: 239 Fat: 6 Carbs: 22 Fiber: 1 Protein: 16 Servings: 4 1/2 teaspoon dried sage or poultry seasoning, crushed 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 pound pork tenderloin 1 tablespoon canola oil 1 medium red onion, cut into thin wedges 3 medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges 2/3 cup apple juice or apple cider In a small bowl, combine the sage, salt, and pepper; rub on all sides of tenderloin. In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides. Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear. Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands). In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture. Cooking Tips: Just don't overcook the tenderloin and this will be crazy juicy. And don't skip the step of tenting with the foil. This allows the juices to stay in the pork. You can often find single serving jars or bottles of apple juice or apple cider. Picky Eater/Non-Dieter Tips: Serve their pork without the apples. Provide 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.

8 Double Duty/Plan Ahead: Eat half of this (4 servings) and freeze the other half Taco Bake Comfort Food Lightened Up Company Worthy *Points+ Value: 7 Calories: 272 Fat: 8 Carbs: 8 Fiber: 3 Protein: 24 Servings: 8 24 baked tortilla chips 1 Tablespoon olive oil 1 onion, chopped 2 garlic cloves, chopped 1(4 oz) can diced fire roasted chilis 1 pound Extra Lean Ground Beef 1 package taco seasoning 1 can reduced sodium black beans 1 cup salsa 1 cup 2% sharp cheddar cheese, shredded Heat oven to 350. Heat oil in a large skillet. Add the onion and jalapenos. Saute 2 minutes. Add garlic and saute all another 3 minutes, or until onions and jalapenos are soft. Add meat and taco seasoning. Cook, breaking up meat with a wooden spoon, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Break tortilla chips into large bite sized pieces (approximately in half) into a casserole dish. Spoon the meat and bean mixture over the chips in large dollops then smooth slightly. Top with cheese. Bake for 20 minutes or until cheese has melted. Cooking Tips: Leave chips in larger pieces and they will stay crisp in the casserole. Since you are using a small amount of cheese, go for the 2% sharp cheese to get the flavor punch. Picky Eater/Non-Dieter Tips: Provide extra cheese and sour cream for the non-dieters. This is a picky eater hit! *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.

9 Protein Pancakes Breakfast For Dinner Meat Free but Delicious *Points+ Value: 5 Calories: Fat: 3.1 Carbs: 23.9 Fiber: 2.7 Protein:19.7 Servings: 6 1 1/2 cups Egg Beaters 2 cups rolled oats, dry 2 cups 2% cottage cheese 4 teaspoons sugar 2 teaspoons cinnamon 2 teaspoons vanilla In a blender, blend all ingredients until smooth. 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 20 pancakes. Cooking Tips: These are no fail and addictively delicious pancakes. Just don't skip the blender step. The batter will be thicker than most pancake batter. Picky Eater/Non-Dieter Tips: Provide butter and syrup. And don't mention these are made from oatmeal and cottage cheese. They will love them! *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.

10 Zesty Fettuccine and Shrimp 20 Minutes or Less *Points+ Value: 9 Calories: 344 Fat: 4.9 Carbs: 48.2 Fiber: 1.7 Protein: 25.2 Servings: 4 8 ounces fettuccine, uncooked non stick cooking spray 2 teaspoons olive oil 2 teaspoons blackened seasoning or cajun seasoning 3/4 pound frozen peeled and deveined large shrimp (medium are fine if on sale) 2 Tablespoons lemon juice 1 (14.5 oz) can diced tomatoes with roasted garlic, drained 1/4 teaspoon pepper Cook pasta according to package directions, omitting salt and fat. Put shrimp in colander and run under cold water for 2-3 minutes or until shrimp are thawed. While pasta cooks, coat a large nonstick skillet with cooking spray and add oil. Place over medium high heat until hot. Sprinkle blackening seasoning evenly over shrimp. Add shrimp to skillet. Cook 2 minutes on each side (if using large) or just until shrimp turn pink. Stir in lemon juice. Add tomatoes and pepper. Cook another minute or until thoroughly heated. Spoon shrimp mixture over drained pasta and serve immediately. Cooking Tips: Do not overcook the shrimp. Only cook until they just begin to turn pink, since they will continue to cook a bit while the tomatoes are heating. If you use medium shrimp instead of large, reduce cooking time to about 1 minute per side. Picky Eater/Non-Dieter Tips: Pull out a few shrimp for them before you add the tomatoes. Or top their noodles with just tomatoes or butter. *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.