Seafood Nachos


  • Tortilla Chips (bag)
  • Imitation Crab (1 package)
  • Shrimp (1 package)
  • Onion (half)
  • Queso Quesadilla Cheese or Monterrey Jack (1 package)
  • Paprika
  • Sour Cream (optional)


  1. Preheat oven to 400.
  2. Line small cooking sheet with aluminum foil.
  3. Chop crab and shrimp.
  4. Mix Crab and Shrimp (optional add a few spoons of sour cream).
  5. Heat in pan with a tablespoon of butter and onion until warm.
  6. Scoop seafood mixture over chips.
  7. Cover with cheese.
  8. Sprinkle with paprika.
  9. Cook for 5-10 minutes until cheese is well melted.
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Tuscan Butter Salmon



  • 2 tbs extra-virgin olive oil
  • 4 (6-oz) salmon fillets, patted dry with paper towels
  • kosher salt
  • Freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups halved cherry tomatoes
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan
  • 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
  • Lemon wedges, for serving (optional)




  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more.
  2. Transfer Salmon to a plate.
  3. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  4. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  5. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  6. Garnish with more herbs and squeeze lemon on top before serving


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Slow Cooker Chili (Weight Watchers)


1 lb extra-lean ground beef, or ground turkey
1 tbsp fresh garlic, minced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tbsp chili powder
2 tsp cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 sweet onion, chopped
1⁄4 cup canned diced green chiles, or 1 fresh jalapeno pepper, seeded and finely chopped
2 tbsp tomato paste
1 black pepper, to taste


  1. Cook ground beef or turkey and garlic in a nonstick skillet, breaking apart the meat, until well browned. Drain off any fat very well, then return to the pan.
  2. Add bell peppers and cook until softened, about 5 minutes.
  3. Stir in chili powder and cumin.
  4. Place tomatoes, kidney beans, onion, chilies or jalapeno, tomato paste, and meat mixture in a slow cooker and stir to combine.
  5. Cover and cook on High until flavors are blended, about 4-5 hours. Season to taste with black pepper.

    Per serving: 4 SmartPoint; 3 PointsPlus; 2 POINTS (old)


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Bow Ties with Sausage, Tomatoes and Cream


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
  3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.


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Dinner Oven Fried Fish


1 1⁄2 lb fresh haddock, tilapia fillets, or other white fish
1⁄4 cup white or yellow cornmeal
1⁄4 cup dry plain or seasoned bread crumbs
1⁄2 tsp dried dill
1⁄2 tsp salt
1⁄8 tsp black pepper
1⁄2 tsp paprika
1⁄3 cup skim milk
3 tbsp butter, melted


  1. Preheat oven to 450 degrees.
  2. In a shallow dish, like a pie plate, combine all dry ingredients.
  3. Place milk in another shallow dish.
    Dip fish in milk, then in crumb mixture.
  4. Place in pan coated with cooking spray.
  5. Drizzle with melted butter.
  6. Bake for 10 minute or until fish flakes apart with fork.
    Per serving: 5 SmartPoints; 4 PointsPlus; 4 POINTS (old)


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Mediterranean Shrimp & Veggies


2 cups roughly chopped spinach

1 cup halved cherry tomatoes

1/2 cup frozen sweet corn kernels

1/4 tsp. dried oregano

1/4 tsp. onion powder

1 tbsp. lemon juice

2 tsp. olive oil

1/2 tsp. chopped garlic

1/8 tsp. each salt and black pepper

8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined


Preheat oven to 375 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.

In a medium bowl, combine lemon juice, oil, chopped garlic, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until shrimp have cooked through and veggies have softened.

Cut packet to release steam before open entirely.

Note- when adding ingredients or increasing quantity use two foil packets.



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Pizza Sliders


1 12-pack of dinner rolls or Hawaiian sweet rolls
1/4 cup pizza sauce
35 – 40 pieces pepperoni slices (optional substitute fresh slice pepperoni)
2 cups mozzarella, shredded
2 Tablespoons butter, melted
½ teaspoon garlic powder
2 Tablespoons parmesan cheese
sprinkling Italian seasoning


1. Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected.

2. Spread the pizza sauce on the top of the bottom half of the buns.
(at this point, it would be a good idea to place the buns in a slightly greased or sprayed 9 x 13 pan).

3. Layer on the pepperoni pieces so they cover the entire surface of the buns.

4. Layer on the mozzarella cheese. Replace the top section of the buns.

5. Mix the butter, garlic powder, parmesan cheese and Italian seasoning together. Brush over the tops of the buns, getting into the nooks and crannies of the buns.

6. Bake for approximately 10 – 12 minutes or until the tops are golden brown and the cheese is melted.


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Honey Glazed Soy Salmon


12 ounces skinless salmon

1 tablespoon olive oil

For the honey soy marinade:

4 cloves garlic, minced

2 teaspoon ginger, minced

½ teaspoon red pepper

1 tablespoon olive oil

⅓ cup less sodium soy sauce

⅓ cup honey


1. Place salmon in a sealable bag or medium bowl.

2. In a small bowl or measuring cup, mix marinade ingredients.

3. Pour half of the marinade on the salmon. Save the other half for later.

4. Let the salmon marinate in the refrigerator for at least 30 minutes.

5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.

6. Remove salmon from pan. Pour in remaining marinade and reduce.

7. Serve the salmon with sauce and a side of veggies. We used broccoli.

Original Source

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