Stop Dieting. Start Living. EDITORS FAVORITE RECIPES OF 2007 Get cooking with the best dishes from Weightwatchers.com

Stop Dieting. Start Living. EDITORS FAVORITE RECIPES OF 2007 Get cooking with the best dishes from Weightwatchers.com

BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s), 6-inch 1 large egg white(s), lightly beaten 2 tsp poppy seeds 4 slice uncooked turkey bacon 3/4 cup reduced-fat sour cream 1/4 cup reduced-calorie mayonnaise 3 Tbsp onion(s), sweet-variety, finely chopped 1 tsp apple cider vinegar, or distilled white vinegar 1/4 tsp table salt 1/4 tsp black pepper, freshly ground 3/4 cup tomato(es), fresh, diced 1 Tbsp tomato(es), fresh, diced, for garnish 1/2 cup arugula, thinly shredded 1 Tbsp arugula, thinly shredded, for garnish To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil. Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool. Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside. In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend. To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per serving. Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for. POINTS Value: 3 Servings: 8 Preparation Time: 16 min Cooking Time: 15 min If you d like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery. The chips can be made several days ahead and stored in an airtight container. Sprinkle the chips with salt before baking, if desired.

ROASTED POTATO WEDGES 2 large sweet potato(es), washed and patted dry 1 tsp olive oil 1/4 tsp table salt 1/4 tsp dried rosemary, crushed 1 rosemary sprig, for garnish (optional) Preheat oven to 425ºF. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more. Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving. You can use sea salt or Kosher salt instead of regular table salt if you prefer. Potatoes are the must-have accompaniment to steak. We roasted sweet potatoes for a nutrient and color boost but you can substitute regular baking potatoes if you prefer. POINTS Value: 2 Preparation Time: 8 min Cooking Time: 35 min THAI CHICKEN STIR-FRY 1 Tbsp vegetable oil 1 pound uncooked boneless, skinless chicken breast, chopped into 1/4-inch pieces 1 medium scallion(s), sliced 1 medium garlic clove(s), finely chopped 2 cup green snap beans, each sliced into 3 pieces 1 Tbsp fish sauce 1 tsp soy sauce 1 tsp sugar 1/4 tsp Asian hot sauce, such as chili paste* 1/2 cup basil, fresh, leaves, Thai or Italian Here s a super quick, super tasty stir-fry that tastes authentically Thai. Serve with jasmine rice for the complete Bangkok experience. POINTS Value: 4 Preparation Time: 8 min Cooking Time: 10 min Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes. Add scallions and garlic; sauté until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar and chili paste; sauté until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook for 1 minute more. Yields about 1 1/2 cups per serving. You can use sea salt or Kosher salt instead of regular table salt if you prefer.

BAKED POTATO SKINS WITH CREAMY SPINACH AND TURKEY BACON Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party. POINTS Value: 2 Servings: 6 Preparation Time: 10 min Cooking Time: 20 min 3 medium potato(es), baked, sliced in half and cooled 1 sprays cooking spray 20 oz chopped frozen spinach, thawed and squeezed dry 4 oz light cream cheese, at room temperature 1/4 tsp table salt 1/4 tsp black pepper 3 slices cooked crisp turkey bacon, crumbled Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.) Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended. Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more. Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving. To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel. EGG AND BACON BREAKFAST BURRITOS 2 serving(s) butter-flavor cooking spray 3 large egg white(s) 2 large egg(s) 2 slices Canadian-style bacon, finely chopped 1/4 tsp dried oregano, crushed 1/8 tsp table salt 1/8 tsp black pepper 3 Tbsp salsa, drained of excess liquid before measuring 2 large burrito-size wheat flour tortilla(s) 4 Tbsp reduced-fat sour cream 1/8 medium avocado, ripe, cut into 2 wedges For a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large skillet with cooking spray and heat over medium-low heat. In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well. Pour egg mixture into prepared skillet; 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. Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seamside down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon of sour cream and 1 slice of avocado. Bacon and scrambled eggs are rolled up in tortillas, baked and then topped with sour cream and avocado. Sure beats a bowl of oatmeal. POINTS Value: 7 Servings: 2 Preparation Time: 10 min Cooking Time: 10 min

LEMON-LIME COOKIE CRISPS These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer. POINTS Value: 2 Servings: 10 Preparation Time: 15 min Cooking Time: 11 min Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets. Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla. 3 1/3 Tbsp unsalted butter, softened 1/2 cup sugar 2 large egg white(s) 1/3 cup cake flour 1/2 tsp vanilla extract 2 tsp lemon zest, finely chopped 2 tsp lime zest, finely chopped Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.) Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl. Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving. SLOW COOKER LASAGNA STEW 1 pound uncooked lean ground beef (with 7% fat) 1 small onion(s), chopped 1 medium garlic clove(s), minced 28 oz canned crushed tomatoes 15 oz canned tomato sauce 1 tsp table salt 1 tsp dried oregano 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes, or to taste 1 cup part-skim ricotta cheese 1 1/2 cup part-skim mozzarella cheese, shredded, divided 6 items dry lasagna noodles, no-cook 1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving. To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture. Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we re not home. POINTS Value: 8 Servings: 6 Preparation Time: 20 min Cooking Time: 360 min

RIGATONI WITH CREAMY SAUSAGE SAUCE 8 oz uncooked rigatoni 1/8 tsp table salt 8 oz raw turkey sausage, Italian-style, removed from casings 8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered 1 Tbsp minced garlic 2 Tbsp all-purpose flour 1 1/2 cup fat-free skim milk 1 cup frozen green peas, petite-variety 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, freshly ground 1/2 cup roasted red peppers, water-packed, sliced 1/2 cup scallion(s), sliced 3 Tbsp grated Parmesan cheese Everyone loves this recipe: guys, gals and kids alike. You get a big bowlful that s jam-packed with turkey sausage, mushrooms and peppers. POINTS Value: 9 Preparation Time: 15 min Cooking Time: 15 min Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions. Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant. In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat. Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving. FROZEN CHOCOLATE MINT DESSERT 1 oz Nabisco Famous chocolate wafers, or other brand (about 5 cookies) 1/4 tsp mint extract 1 tsp unsweetened cocoa 7 oz fat-free whipped topping, about 1 whole aerosol can Line six muffin holes with foil muffin liners. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more. Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped 1/4 cup fat-free skim milk 3 piece Weight Watchers by Whitman s Mint Patties, frozen, chopped into pieces 2 Tbsp chocolate syrup 6 Tbsp whipped topping, light or fat-free, vanilla or chocolate topping. Yields 1 mint dessert per serving. NOTES This easy chocolate dessert can be made in several flavors. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the peppermint patty for an ounce of mini chocolate chips. Keep a stash of these chocolate-mint treats in your freezer for a sweet summer indulgence. POINTS Value: 3 Servings: 6 Preparation Time: 7 min Cooking Time: 0 min

ZUCCHINI BREAD 2 serving(s) butter-flavor cooking spray 2 cup whole wheat flour 2/3 cup all-purpose flour 1 tsp table salt 1 tsp baking soda 1/2 tsp baking powder 1 Tbsp ground cinnamon 3 large egg white(s) 1 large egg(s) 1 cup sugar 2 tsp vanilla extract 1/3 cup canola oil 2/3 cup unsweetened applesauce 2 cup zucchini, peeled, grated, and drained* 1/2 cup chopped walnuts 1/2 cup raisins, finely chopped Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside. In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside. Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini. Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving. You ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini. This zucchini bread is delicious as is or toasted and spread with reducedfat cream cheese (could affect POINTS values). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans. User Donna fell in love with a very fattening zucchini bread from a county fair so she asked us to lighten it up. Our renovated recipe is still rich and moist, full of good stuff like raisins and walnuts. POINTS Value: 3 Servings: 20 Preparation Time: 15 min Cooking Time: 60 min This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer

TERIYAKI TURKEY BURGERS 1 1/4 pound lean ground turkey 1 Tbsp ginger root, fresh, finely chopped 1 Tbsp minced garlic 1 tsp sesame oil 1/4 cup teriyaki sauce 1/4 cup scallion(s), chopped 2 Tbsp cilantro, fresh, finely chopped 1 large egg white(s) 2 sprays cooking spray 8 medium scallion(s), root ends trimmed 4 reduced-calorie hamburger roll(s) These sesame-teriyaki burgers are super flavorful even more so when topped with grilled scallions. They ll make a super addition to your July 4th celebration. POINTS Value: 6 Preparation Time: 12 min Cooking Time: 16 min Preheat a grill (or grill pan) to medium-high; cover to maintain heat In a large bowl, combine turkey, ginger, garlic, sesame oil, teriyaki sauce, chopped scallions, cilantro and egg white; mix thoroughly with your hands or a spoon. Make 4 burgers, about 3 1/2-inches across and 3/4-inches wide. Place burgers on a nonstick baking tray; coat with cooking spray. Flip burgers and coat other side with cooking spray. Place burgers on heated grill (or grill pan) and cook, flipping once, until fully cooked, about 5 to 7 minutes per side. A few minutes before burgers are done, place whole scallions on center of grill and cook, turning once, until bright green and charred, about 2 minutes. Remove burgers and scallions to a plate; lightly toast rolls on grill. Serve each burger on a roll topped with 2 scallions. NOTES Serve with mustard or extra teriyaki sauce (may affect POINTS values). TRI-COLOR ROASTED PEPPERS AND RED ONIONS 3 sprays olive oil cooking spray, divided 1 medium sweet red pepper(s), cut into 1 1/2- inch pieces 1 medium yellow pepper(s), cut into 1 1/2-inch pieces 1 medium orange pepper, cut into 1 1/2-inch pieces 1 large red onion(s), cut into 1/2-inch wedges 1 Tbsp olive oil, extra-virgin 2 tsp rosemary, fresh, or 1 tsp thyme, fresh 1/2 tsp sea salt 1/4 tsp black pepper, freshly ground Preheat oven to 425 F. Coat a large baking sheet with cooking spray. Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat. Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again. Yields about 3/4 cup per serving. Make extras of these colorful and super healthy vegetables. They re great with roasted chicken, grilled meat or even scrambled eggs. POINTS Value: 1 Preparation Time: 8 min Cooking Time: 30 min