Skinny Eggnog Latte

There is something about grabbing a Starbucks Eggnog Latte before venturing out to do my Christmas shopping that puts me in the Holiday spirit. Well now you can make one in the convenience of your own cozy home at a fraction of the price and without all those added calories. This is so easy to make. If you have an espresso machine, make espresso with good strong coffee and steam your eggnog with a little milk to make it frothy and hot. Top with a dash of nutmeg and even some fat free whipped topping if you wish. If you don't have an espresso machine, no worries. Make your coffee a little stronger and heat your eggnog over the stove or in the microwave, then whip it in the blender.

Skinny Eggnog Latte
Gina's Weight Watcher Recipes
Servings: 1 • Calories: 73 • Points: 1.5 pts

• 2 shots espresso or 1/2 cup of strong concentrated coffee
• 1/4 cup skinny eggnog
• 1/4 cup nonfat milk
• additional sugar or sweetner to taste (extra pts)
  
• nutmeg
• *optional fat free whipped topping

Brew coffee or espresso.

Heat eggnog and combine with milk. Use frothing wand slowly up and down, side to side until eggnog and milk is thick and foamed. (Or put in blender if you don't have a frothing wand).

Pour coffee or espresso into mug, sweeten to taste and pour hot eggnog mixture over the top. Sprinkle with nutmeg and enjoy!

Eggnog French Toast

Here's a quick and healthy low fat breakfast for the holidays and a great way to use your leftover eggnog. Delicious topped with sugar free syrup, agave nectar or honey.

Eggnog French Toast
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 2 slices • Calories: 169 • Points: 2.5 pts

• 1/2 cup skinny eggnog
• 2 large egg whites
• 4 slices Weight Watchers whole grain bread
• butter flavored spray
• cinnamon
• nutmeg
• powdered sugar

Whisk egg whites, cinnamon, and eggnog in a shallow bowl. Heat nonstick skillet on medium heat. When warm, mist with cooking spray.

Soak bread into egg mixture, then place on hot skillet. Cook until golden. Top with cinnamon and powdered sugar. Serve with sugar free syrup, agave nectar or honey.

Skinny Eggnog

Eggnog evokes fond childhood Christmas memories for me. I love it with or without the alcohol, hot or cold. This low fat recipe is rich and creamy. Using vanilla beans is really worth the added expense so don't skimp here. This is easy to make and so much better than store bought eggnog so if you've never made eggnog before, give this a try. You can make this a few days ahead. Use your leftovers for Eggnog French Toast, Eggnog Souffles, or Eggnog Lattes. Yum!

Skinny Eggnog
Recipe adapted from the Food Network
Servings: 7 • Serving Size: 1/2 cup • Calories: 103 • Points: 2 ww points

• 3 cups 1% milk
• 1 vanilla bean
• 2 large eggs
• 1/3 cup sugar
• 1 tsp cornstarch
• Freshly grated nutmeg, for garnish
• Spiced rum or bourbon (optional, extra points)

Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.

In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.

Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs). Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.

Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

If you like this recipe, please STUMBLE it! Thanks

Pasta with Bolognese Sauce

Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes, wine, and cream. Everyone raves about my Bolognese sauce. I never really thought of it as a light dish and I usually make it when I have a large crowd over for dinner. I decided to tweak my recipe to make this lighter version by using lean chopped beef, reducing the butter and using half and half instead of heavy cream. Results were just as amazing as always and quite frankly, you would never know the difference. The trick to a good Bolognese sauce is the longer it cooks, the better it tastes so this is a perfect Sunday meal. Let this simmer on low at least an hour and a half or up to 3 hours if you have the time. Serve over one cup of cooked low carb, whole wheat or high fiber pasta for a 5.25 pt meal.

Bolognese Sauce
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1/2 cup • Calories: 106 • Points: 2.25 pts

• 4 oz pancetta, chopped
• 1 tbsp butter
• 1 small onion, chopped
• 1/2 cup celery, minced
• 1/2 cup carrots, minced
• 1 lb 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
• 1 bay leaf
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half

In a deep heavy saute pan, sauté pancetta until fat melts. Add butter, onions, celery and carrots and cook until soft. Add meat, season with salt and pepper and sauté until browned. Add wine, cook until it reduces down, about 3-4 minutes. Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and parsley, cook 2 minutes longer. Makes about 8 cups.

Chocolate Banana Soufflés

Soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet. My daughter makes soufflés all the time, and actually made the ones pictured here. They are not hard to make, so don't be intimidated. They should be eaten right away or they typically fall after 5-10 minutes so if you are serving these to guests, plan to eat them right out of the oven. I love topping mine with a heaping spoon of cool whip.

Chocolate Banana Soufflés
Recipe adapted from Baking Bites
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Calories: 112 • Points: 2.25 pts

• 2 ripe bananas, mashed
• 2 tsp cornstarch
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 2 egg whites
• 3 tbsp sugar
• butter flavored cooking spray
  

Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.

Skinny Turkey Cuban Sandwich

If you're craving a Cuban sandwich, this should satisfy your craving! I have a weakness for Cuban sandwiches, if you have never tried one, they are usually made with roast pork, ham, Swiss cheese, thin sliced pickles and mustard, then pressed with a sandwich press or a panini grill until everything is hot and the cheese is melted. Very popular in Miami Florida. I think leftover turkey breast makes a great, lighter alternative to roast pork and it's a great way to use your leftover turkey this Thanksgiving. I found this French bread in the deli section of my supermarket that was soft and perfect for a Cuban, and only 2 pts a piece. Have one of these for lunch or dinner and enjoy!!

Turkey Cuban Sandwich
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 1 sandwich • Calories: 321 • Points: 7 pts

• 1 6" slice French Bread (fat free)
  
• 3 oz left over turkey breast, heated
• 1 slice of ham
• 2 thin slices of Alpine Lace Swiss cheese
• 3 slices of pickles
• mustard
• Pam cooking spray

Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and enjoy!

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).