Italian Cheeseburgers

This is another one that I made as I went. I did not measure, but I will give you some estimated measurements and the estimated WW Points Plus Value. Next time I make these, I will measure and update the recipe. When it comes to salt and pepper, season as you like. I prefer less salt and more pepper.

Ingredients:

Buger
1 Pound 96/4 lean beef
Dried onion flakes (I used 1 onion's worth...equivialencies are on label)
1/4 tsp Dried Oregano
1/4 tsp Dried Oregano
1/4 tsp Dried Minced Garlic (Use 1-2 cloves worth, depending on your taste)
1 Tbsp Parmesean Cheese (I may have used a bit more)
1 Egg
1/4 cup whole wheat breadcrumbs
Dash of Sea Salt, or Table Salt (I prefer the coarse sea salt, because less goes further)
Dash of Pepper

Zuchinni
1 Large Zuchinni
2 tsp Olive Oil
Dash of Pepper
Dash of salt
2 tsp Parmesean Cheese

Miscellaneous
Very thinly sliced provolone cheese (you can also use low fat mozerella)
Tomato Sauce (your choice...no fat, or very low fat thick sauce)
I use the Arnold's flatbread for 3 pts. You can use any bread you want, just adjust the points.

Recipe:

Preheat oven to 425 degrees.

In bowl, mix together everything under "burger" ingredients, except for the provolone cheese. Form five patties. Set aside.

Slice zuchinni into 1/4" slices. In bowl, toss with 2 tsp olive oil, salt, pepper. Cover baking sheet with foil. Lay zucchini on baking sheet. Bake for 10 minutes, tossing once. Zuchinni will get nice and soft and may brown a bit.

Heat up tomato sauce in saucepan.

Grill burgers. I made them on the George Foreman grill and they cooked in no time.

When burgers are down, put burger one slice of bread, or bun. Place a piece of provolone cheese on top of the burger. Top that with a few slices of zuchinni. Add a spoon full, or two of tomato sauce. Put other size of bread/bun on top and enjoy!

WW Points Plus Value with Flatbread: Around 8

Roasted Broccoli Parm

Please note that I did not measure these ingredients. I did it by taste. The only thing I measured is the oil. I actually made this one up!!

Ingredients:

Broccoli (I would say 1 pounds, maybe a bit more) - cut into bite sized pieces
Shredded Parmesan chesse (I used about a 2 teaspoons of the regular kind, but you can use the low fat as well)
2 tsp Olive oil
Olive oil spray
Basil (optional)
Garlic powder
Lemon Juice (I used a bottle, but you can use fresh)
Salt
Pepper


Recipe:
Preheat oven to 425 degrees.


In mixing bowl, combine broccoli, olive oil, (a bit of fresh basil), and a pinch of garlic, salt, and pepper. Spray mixture with olive oil spray. Mix, then spray again. Get the broccoli nice and glossy. Don't overdo the olive oil spray.


Put in oven for 9-10 minutes. Mix halfway through. Broccoli will brown nicely!


Remove from oven and put back in mixing bowl. Mix in Parmesan cheese and squirt of lemon juice to taste. Adjust those last two ingredients as desired.


Enjoy a 1 point treat!

Banana Latte Milkshake

Ingredients:

1 Small Banana
1 WW Latte Bar
1/2 Cup Milk
Dollop of Chocolate Whipped Cream

Recipe:

Stick it all in blender and blend!

WW PointsPlus Value: 3

Peanut Butter Banana Oatmeal

Ingredients:

1 Individual Packet of Original Oatmeal (you could also measure serving from can)
1/2 cup milk
1 Small banana or 1/2 large banana
1/2 tbsp natural peanut butter
1 packet of sweetner (I use Sweet n' Low)

Recipe:

Cut up banana and toss in blender with milk (blend until smooth)
Put oatmeal in small bowl and pour banana mixture over oatmeal (mix)
Stick in microwave for 1 minute
Stir 1/2 tbsp of peanut butter into oatmeal.
Stick back in microwave for 15-30 seconds

Enjoy!! If you like your oatmeal a bit thinner, add a drop of water, or milk to mixture. Make sure to count points if you choose to use milk.

WW PointsPlus Value: 5

Peanut Butter Chocolate Pudding

This is a new favorite of mine!!!

Ingredients:

Box of Sugar-Free Fat Free chocolate fudge (or chocolate) pudding mix

2 cups fat free milk + 3 tbsp. fat free milk

1 cup fat free Cool Whip (thawed)

3 tbsp. peanut butter (opt for the natural peanut butter where the oil sits on top..less carbs)

Directions:

In small dish, put 3 tbsp. of peanut butter. Slowly mix in 3 tbsp. of fat free milk with small whisk until well blended.

Fold in 1 cup of fat free Cool Whip until well blended (this part alone tastes amazing!) Set peanut butter mixture aside.

Follow directions on pudding box to make chocolate pudding. (Mix contents in box with 2 cups of milk...just don't let it set yet).

Once pudding is made, scoop about 1/4 cup of chocolate pudding into four separate custard dishes (ramekins should work as well). Pudding should be somewhat set at this point. Note: pudding mix typically creates 2 cups of pudding, so half of the mix will be left over at first.

Divide the peanut butter whipped topping mix into four separate portions and layer on top of chocolate pudding in each dish.

Use remaining pudding and layer another 1/4 cup on top of each peanut butter layer.

Chill in fridge for at least 30 minutes...the longer the better. Top with fat free Reddi Whip (and chocolate sprinkles if desired) and INDULGE!!!!

Makes 4 servings.

WW PointsPlus value: 4