Weight Watchers 2 Point Tostadas Recipes

TWO-INGREDIENT-DOUGH SOFT MEXICAN TOSTADAS

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
• Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
• Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.
• Serving size: 1 tostada

TWO-INGREDIENT DOUGH MEXICAN SOFT TOSTADAS

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
• Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
• Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.

WEIGHT WATCHERS 2 POINT TOSTADAS

Steps:

• Preheat oven to 350.
• Bake corn tortillas for approximately 3 to 5 minutes per side until they are slightly brown on each side. You want the tortillas to be crispy. Watch carefully so they don't burn.
• Heat beans and spread 1/4 cup on each tortilla.
• Spread 1 tablespoon of fat free sour cream over the beans.
• Garnish with lettuce, tomatoes, green chile or salsa, and onions.

BARBECUED CHICKEN TOSTADOS WW 8 PTS

Steps:

• Combine chicken, barbecue sauce and chiles in a large, nonstick saucepan; bring to boil.
• Reduce heat and simmer, covered, until chicken is tender and cooked through, about 25 minutes Remove from heat and let cool.
• Meanwhile, combine tomatoes. onion, chopped cilantro, garlic, vinegar, oil, and salt in medium bowl until blended. Set aside.
• Preheat oven to 425 degrees. Spray a large, nonstick baking sheet with nonstick spray.
• Place tortillas on baking sheet. Spread each with the beans, then top with then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes Top each tostado with the tomato mixture, sour cream and additional cilantro, if desired.

WEIGHT WATCHERS 2 POINT- PUMPKIN MUFFINS

Steps:

• Mix all ingredients in mixer.
• Makes 24 muffins.
• Cook for 20-25 minutes at 350°F.
• They will be very moist.