Turkey Cutlets with Parmesan Crust

These cutlets have a wonderful Parmesan crust and taste great topped with fresh lemon. A quick and easy weeknight meal your family will love. I like to serve this with a salad and a simple low point veggie like Sauteéd Brussel Sprouts, Sauteéd Zucchini with Tomatoes, String Beans with Garlic and Oil or Sauteéd Baby Zucchini. You'll be very tempted to have more than one cutlet!

Turkey Cutlets with Parmesan Bread-Crumb Crust
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Calories: 192 • Points: 4 pts each

• 8 (4 oz) turkey breast cutlets
• 4 egg whites, beat
• 3/4 cup seasoned breadcrumbs
• 1/3 cup Parmesan cheese
• salt and fresh pepper
• 2 tbsp butter
• 2 tsp olive oil
• lemon wedges for serving

Heat oven to 250°.

Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon wedges.

French Onion Soup

This soup is awesome! French onion soup is one of my favorite soups and this recipe is just as good if not better than you'll find in many restaurants. A hearty bowl of this soup is a perfect meal for a cool evening. Gruyere is typically used in French Onion, but Alpine Lace is a great reduced fat alternative.

French Onion Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1-1/2 cups • Calories: 295 • Points: 6.5

• 2 pounds yellow onions, sliced thin
• 3 tbsp unsalted butter
• 2 tbsp flour
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/8 cup dry sherry
• 1/4 cup Cognac or brandy
• 1/4 cups good white wine
• 9 cups beef stock
• kosher salt and freshly ground pepper, to taste

• 6 slices toasted Italian bread
• 6 slices Alpine Lace Swiss
  

In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.

Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, until cheese melts.

Chocolate Chip Clouds

These chocolate chip meringue cookies are a wonderful alternative to standard chocolate chip cookies. They are chocolaty, light and airy and melt in your mouth. A great chocolate fix! If you make them the night before, they are chewy the next day, and even chewier the next, which is how I like them. These are also great if you are gluten free diet. I bought liquid egg whites from Trader Joe's which made this easier to make.

Chocolate Chip Clouds
This recipe was adapted from Hershey's Kitchens
Gina's Weight Watcher Recipes
Servings: 30 • Serving Size: 1 cookie • Calories: 46 • Points: 1

• 9 tbsp egg whites
• 1/8 tsp cream of tartar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons Cocoa
• 1 cup Chocolate Chips

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined. Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet. Makes 30 cookies.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Spinach Stracciatella Soup with Orzo

Stracciatella soup is an Italian classic soup I like to make with orzo to make a complete meal. This is perfect served with a good crusty bread or garlic bread. Use a good parmesan cheese like Parmigiano Reggiano for the best results. A simple weeknight meal that takes less than 20 minutes to make.

Spinach Stracciatella Soup with Orzo
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Calories: 126 • Points: 3

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

Bring 5 cups chicken broth to a boil. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low. Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts. Remove from heat, add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.

Spicy Thai Beef and Jasmine Rice

I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy. I just received my order from the Asian Food Grocer and was excited with all my Asian ingredients and my lovely chopsticks. One of the items I purchased was Jasmine rice. I modified the recipe, which was on the back of the rice package by tweaking the seasoning, adding more vegetables and using lean beef.

Spicy Thai Beef and Jasmine Rice
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 cup • Calories: 257 • Points: 4.5

• 3/4 lb 95% lean ground beef
• 1/2 onion, chopped
• 6 green onions, chopped
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 3 carrots thinly sliced
• 1/2 red bell pepper, chopped
• 1 cup Jasmine Rice
• 2 tbsp soy sauce (plus more to taste)
• 1 tsp Asian fish sauce
• 1/3 cup fresh chopped cilantro

Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes. Makes 5 cups.

Crock Pot Minestrone Soup

Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish and you don't have to puree the beans, it's just my preference. I modified this for the crock pot but I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the zucchini and pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. I highly recommend adding the Parmesan cheese rind. This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Calories: 232 • Points: 3.5

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Baked Bananas

I seem to be on a banana kick lately. These simple, guiltless baked bananas taste similar to Bananas Foster and you'll swear there's butter in there! Great served with whipped cream, low fat ice cream, chopped nuts, raisins or even served with oatmeal. Bananas are so good for you, they are naturally sweet and rich in potassium, which plays an important role decreasing the risk of high blood pressure and stroke. Enjoy this for dessert or breakfast!

Baked Bananas
Gina's Weight Watcher Recipes
Servings: 1 • Cook Time: 10-15 minutes • Calories: 143 • Points: 3 ww pts

• 1 medium ripe banana, cut in half lengthwise
• 2 tsp honey or agave
  
• cinnamon

Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.

Banana Cream Pie

Pie is one of my favorite desserts and this lightened Banana Cream Pie recipe is creamy and delicious and super easy to make. I brought this to my Mother's house for dessert and the entire pie disappeared in minutes.

Banana Cream Pie
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 piece • Time: 10 minutes • Calories: 216 • Points: 5.5 ww points

• 9 inch reduced fat Graham Cracker Crust
• 4 oz 1/3 less fat Philadelphia Cream Cheese
• 1/4 cup reduced fat sour cream
  
• 1/4 cup sugar
• 1 tsp vanilla extract
• 8 oz Cool Whip Free
• 2 bananas sliced
• chocolate shavings (optional, extra points)
  

In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust, top with filling and chill for a few hours, until firm. Top with shaved chocolate before serving.

Eggplant and Tomato Sauce

When you are in the mood for a vegetarian meal, this is a nice quick weekday dish. I like to use extra virgin olive oil, it gives this sauce a nice flavor. Top with good grated cheese and enjoy over high finer or whole wheat pasta.

Eggplant and Tomato Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Calories: 131 • Points: 2.5 ww points

• 1 medium eggplant, cut in 1/2" cubes
• 4 cloves garlic, smashed and chopped
• 2 tbsp extra virgin olive oil
  
• 28 oz can plum tomatoes including juice (I like Tuttorosso)
  
• salt and fresh ground pepper
• chopped herbs like basil and parsley

In a large deep frying pan, saute garlic in olive oil. Add eggplant and saute about 2-3 minutes. Coarsely chop tomatoes and add to the pan. Season with salt and pepper and simmer, uncovered about 15-20 minutes. Add fresh chopped herbs and toss with pasta (extra points).

Pumpkin Banana Bread

Baking is a science and remaking cakes and breads to make them healthier is not always as easy as say remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. I wasn't too worried about this pumpkin banana bread because I basically took my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices. This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese!

Pumpkin Banana Nut Bread
Gina's Weight Watcher Recipes
Servings: 12 slices (1 loaf) • Serving Size: 1 slice • Calories: 136 • Points: 3 ww points

• Pam baking spray
• 3/4 cup unbleached all purpose flour
• 1/2 cup white whole wheat flour
  
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves*
• 1/2 tsp ground nutmeg*
  
• 3 very ripe medium bananas, mashed
• 1/2 cup pureed pumpkin
• 2 tbsp butter, softened
• 1/2 cup light brown sugar
• 1 large egg white
• 1 large egg
  
• 1 tsp vanilla extract
• 1/4 cup pecans (optional)
  

Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and nuts, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.

Potato Leek Soup

This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well. I like mine pureed, but if you like it a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. This is ready in under 30 minutes. (To make this gluten-free, simply eliminate the flour)

Potato Leek Soup
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 cup • Calories: 159 • Points: 2.75 ww points

• 1 bunch leeks (about 4) dark green stems removed
• 1/2 white onion, chopped
• 2 russet potatoes, peeled and cut into cubes
• 1 tbsp flour
• 1 tbsp butter
• 4 cups fat free chicken stock (homemade or canned)
• 1/2 cup 2% milk
• salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

Sautéed Brussels Sprouts

I was never a big fan of brussels sprouts until I tasted my friend Nicole's recipe. She shreds them first and then sautés them in garlic and oil which really allows the seasoning to flavor every bite. I added some diced shallots along with the garlic and really enjoyed these. This would make a nice Thanksgiving side dish. Give this method a try if you don't care for brussels sprouts, you might be pleasantly surprised like I was!

Sautéed Brussels Sprouts
Gina's Weight Watcher Recipes
Servings: 4 • Size: about 1/2 cup • Calories: 82 • Points: 1 ww point

• 1 lb Brussels Sprouts (outer leaves removed and washed)
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• kosher salt and fresh ground pepper

Finely shred the brussels sprouts after thoroughly washing. In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.

Honey Goat Cheese Dressing and a Giveaway!

Gourmet Fall Entertaining Giveaway!
$50.00 Gift Certificate for Cooking.com,
Williams-Sonoma Bread Board with Dipping Bowl, and more!

Taste the wonderful flavors of fall in this beautiful salad with apples, craisins, pecans, honey and creamy goat cheese tossed with mixed baby greens. I love the combination of the goat cheese paired with the sweet taste of honey and fruit. This is great as a side salad or a light lunch.

I was surprised to learn that goat cheese is 30% lower in fat and calories than most cow’s milk (2 tbsp is only 1 point!) and it's tolerable for those who cannot digest cow’s milk. For more info go to Chavrie's website.

** CONTEST CLOSED ** CONGRATULATIONS KELLY FROM THE PINK APRON!

One lucky winner will receive all this:
Gourmet Fall Entertaining (Estimated Value $100)

• Williams-Sonoma Cherry Wood Bread Board with Dip Bowl
• Cooking.com Gift Certificate for $50.00
• Chavrie Coupons
  
• Chavrie recipe cards (dips, quick tips and wine suggestions)

To enter simply visit their website and choose a recipe on their site that looks yummy. They have tons of great recipes. Then come back here and leave a comment with your favorite recipe. The winner will be chosen by random.org. Giveaway ends Thursday, October 22. Please make sure you can be contacted by email or you will not be chosen. Also, 1 entry per person. Thank you!

Honey Goat Cheese Dressing
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1 tbsp • Calories: 46 • Points: 1.25 ww points

Dressing:

• 4 oz fresh creamy goat cheese, room temperature
• 1 1/2 tbsp honey
• 2 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 1/2 lemon, juiced
• 1 tbsp water
• Kosher salt and freshly ground black pepper

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and plenty of freshly ground black pepper. Mix until fully combined and creamy.


Honey Goat Cheese Dressing with Apples, Pecans and Craisins over Mixed Greens
Gina's Weight Watcher Recipes
Servings: 1 • Calories: 243 • Points: 5.25 ww points

• 1/2 oz dried craisins (1/2 pack Craisins 100 calorie pack)
  
• 10 pecan halves
  
• 1/2 apple sliced
  
• 1 cup mixed baby greens
• 1 tbsp honey goat cheese dressing
  

Fill a bowl with mixed greens. Top with pecans, apples, and craisins. Drizzle 1 tbsp honey goat cheese dressing over top of salad.

Roasted Red Pepper Soup

This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up.

Roasted Red Pepper Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1.5 cups • Calories: 137 • Points: 1.5 ww points

• 4 large red bell peppers, roasted seeds removed
  
• 1 tsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tsp herbs de provence
• 1/4 cup fresh parsley, chopped
  
• 3 cups chicken broth
• 1 medium russet potato, peeled and chopped
• 1/4 cup dry white wine
• Salt and freshly ground black pepper
• 2 tbsp fat free sour cream
  
• 1/4 cup Parmigiano Reggiano cheese

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To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.

Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Mushroom Risotto
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 cup • Time: 30 minutes • Calories: 278 • Points: 5.5 ww points

• 2 cups Baby Bella mushrooms, sliced
  
• 2 cups arborio rice
• 1 tsp olive oil
  
• 3 tsp butter
• 2 shallots, minced
• 1 cup white wine
• 8 cups fat free chicken stock
• salt and pepper
• 1/2 cup grated parmesan cheese
• 4 tbsp chopped parsley

Heat chicken stock in a small pot and keep on low heat.

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, parmesan cheese and parsley, mix well and serve.