Sweet Potato Pie Weight Watchers Recipe 375

WEIGHT WATCHERS SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

SWEET POTATO PIE - WEIGHT WATCHERS RECIPE - (3.7/5)

Steps:

• Servings: 8 • Serving Size: 1/8th • Points: 5 pts Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

SHEPHERD'S PIE FROM WEIGHT WATCHERS

Steps:

• In medium saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of flour; cook, stirring constantly, 2 minutes.
• Whisk in broth, salt, and water. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3 to 4 minutes.
• Preheat oven to 400 degrees F. Spray a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine the chicken and remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and sauce from pan. Transfer to the casserole dish.
• Top with potatoes, spreading to cover the filling completely. Sprinkle with cheese and paprika.
• Bake until bubbling and golden, 30 to 35 minutes.

FIESTA TAMALE PIE / WEIGHT WATCHERS

Steps:

• heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
• prepare corn mix and pour into greased 9" pie plate.
• spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
• remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

WEIGHT WATCHERS SWEET POTATO SPICE TRUFFLES

Steps:

• Preheat oven to 400, line small baking pan with foil.
• Prick sweet potato several times with knife and place in prepared pan.
• Bake until tender, about 1 hour.
• Cut in half lengthwise and let cool completely.
• remove flesh and discard peel.
• Finely chop almonds in food processor.
• Remove and set aside 2 tablespoons of almonds.
• Add dates to food processor and puree.
• Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.
• Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.
• Cover and refrigerate 2 hours.
• Combine reserved 2 tablespoons almonds and coconut on plate.
• Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.
• Roll in coconut mixture.
• Store in covered container in refrigerator up to 4 days.
• Serve chilled.

WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE

Steps:

• Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
• Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
• For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
• Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
• Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
• Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
• Let pies cool for 10 minutes before serving.

SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)

Steps:

• 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.

LEAN WEIGHT WATCHERS SHEPHERDS PIE

Steps:

• Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
• Preheat over to 350.
• Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
• Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
• Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
• Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
• Place on a rimmed baking sheet and place in oven for about 40 minutes.
• Let stand about 5 minutes before serving.