Weight Watchers Easy Lasagnas 7 Points Recipes

WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)

Weight Watchers Easy Lasagnas (7 Points) image

Make and share this Weight Watchers Easy Lasagnas (7 Points) recipe from Food.com.

Provided by AmandaMcG

Categories Vegetable

Time 1h

Yield 2 lasagnas, 2 serving(s)

Number Of Ingredients 10

Ingredients

1 small zucchini, sliced
1 cup frozen loose-packed cut-leaf spinach
1 cup sliced cremini mushroom
1/4 teaspoon salt
1 cup fat-free ricotta cheese
4 tablespoons grated parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 cup roasted pepper pasta sauce
3 no-boil lasagna noodles, halved crosswise

Steps:

Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

Nutrition Facts : Calories 178.6, Fat 6.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 989.7, Carbohydrate 22.5, Fiber 4.6, Sugar 13.8, Protein 8.4

BLUEBERRY MUFFINS WEIGHT WATCHERS 7 POINTS

Blueberry Muffins Weight Watchers 7 Points image

Make and share this Blueberry Muffins Weight Watchers 7 Points recipe from Food.com.

Provided by Sandy

Categories Healthy

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon table salt
2 tablespoons dark brown sugar, packed
1/2 teaspoon ground nutmeg
2/3 cup sugar, granulated
1/3 cup light butter, stick
2 egg whites
1 egg and 2 egg white
1/2 teaspoon vanilla extract
3/4 cup skim milk
1 1/4 cups fresh blueberries, fresh

Steps:

Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
To make the topping, combine the brown sugar and nutmeg in a bowl.
With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.

Nutrition Facts : Calories 184.8, Fat 4, SaturatedFat 2.3, Cholesterol 7.1, Sodium 210.5, Carbohydrate 33.5, Fiber 1.5, Sugar 15, Protein 4.3

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