Jalapeno Poppers

We had these for Superbowl Sunday and they were delish! They are 1 pt each.

Ingredients

2 spray(s) olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup(s) low-fat shredded cheddar cheese
1 tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) cornflake crumbs
Instructions

* Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

* In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.

* Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.

* Transfer jalapenos to prepared baking sheet and coat with cooking spray.

* Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.

Notes

* You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.

Moo Shu Beef Lettuce Cups

This was DELICIOUS! Vinny added a little Schezuan sauce.


POINTS® Value: 4
Servings: 4
Preparation Time: 18 min
Cooking Time: 12 min
Level of Difficulty: Easy

Forget the pancakes and use crisp lettuce leaves to scoop up our lightened Moo Shu. It's packed with good stuff: lean beef, fresh ginger, garlic and loads of mixed vegetables.

Ingredients

	1 spray(s) cooking spray
	1 pound(s) uncooked lean ground beef (with 7% fat)
	1 cup(s) onion(s), yellow, thinly sliced
	2 tbsp ginger root, fresh, minced
	2 medium garlic clove(s), minced
	2 cup(s) bok choy, thinly sliced
	1 medium sweet red pepper(s), thinly sliced
	2 cup(s) button mushrooms, thinly sliced (about 10 mushrooms)
	2 tbsp low-sodium soy sauce
	8 leaf bibb lettuce

Instructions

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
  
  
• Add bok choy, pepper, mushrooms and soy sauce; cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes.
  
  
• Spoon about 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.

We are the biggest losers!

Our week 2 weigh in at Weight Watchers was today - I lost 6.8 lbs this week and Vin lost 6.6! Woo hoo!

Here's your WW Recipe of the Day - we had it last night and it's delicious!

Chinese Pineapple Chicken with Black Bean Sauce

POINTS® Value: 7 Servings: 4 Preparation Time: 15 min Cooking Time: 13 min Level of Difficulty: Easy

Forget Chinese take-out: This sweet and savory chicken recipe is delicious and a breeze to make. It's wonderful served over brown rice.

Ingredients

	1 spray(s) cooking spray
	4 medium scallion(s), chopped (green and white parts)
	1 tbsp ginger root, fresh, chopped
	2 medium garlic clove(s), minced
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
	20 oz canned pineapple, packed in juice, use tidbits
	1/4 cup(s) black bean sauce
	2 cup(s) cooked brown rice, kept warm (regular or instant)

Instructions

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
  
  
• Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
  
  
• Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.

More to come today - but currently Master Leo is hungry, so blogging must wait!

WW Mexican Meatloaf

POINTS Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 65 min Level of Difficulty: Easy

Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up. Ingredients 1 spray(s) cooking spray 1/2 pound(s) raw extra lean ground beef 1/2 pound(s) lean ground turkey, breast 2 large egg white(s) 2 oz cornbread stuffing dry mix, (about 1 cup) 1 medium onion(s), chopped 1/2 tsp chili powder 1/4 tsp ground cumin 4 oz canned green chili peppers, diced 8 oz canned enchilada sauce Instructions Preheat oven to 375°F. Coat a broiler pan with cooking spray. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve. Vinny made ours with jalepenos instead of green chiles, and HOT enchilada sauce; my mouth was on fire! I was initially dubious (c'mon...Mexican Meatloaf? Kinda weird!) but it was very tasty.