• 2 cups spinach
• 1 ounce chopped onion
• ½ small clove garlic
• 1 once cooked ham (lunch meat)
• 1 light garlic and herb laughing cow cheese or similar
• Cooking spray
• Bread or a wrap *

Directions:

1. Lightly spray skillet with cooking spray, to a heated pan add onion and garlic and cook until the onion is tender. 
2. Next add ham and cook for 1-2 minutes then add spinach in small batches until all of the spinach is wilted down. 
3. Last add cheese and allow it to melt down. Add to wrap or sliced bread.

2 Weight Watchers PointsPlus + Bread or Wrap

• 2/3 cup low sodium soy sauce
• 1/2 cup chicken broth
• 1/3 cup rice wine
• 2-3 1/2 tablespoons sugar (3-1/2 was too much for us!)
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• 1/4 cup water
•  1 tbsp. vegetable oil (I used cooking spray to save calories)
• 1/4 tsp. or more red pepper flakes (we felt like this recipe needed some heat)

Directions:

1. In a medium bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper
2. In a separate bowl dissolve the cornstarch in 1/4 cup water
3. Heat a medium pot over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch and water then cook, stirring, until the sauce boils and thickens.

Original Recipe Source

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• 1 tablespoon bacon fat
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 cups sliced fresh or frozen okra (un-breaded)
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup short grain brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon hot sauce (more or less)
• Salt and Pepper to taste

Directions:

1. Heat the bacon fat in a large saucepan over medium heat, to the pot add rice, onion, pepper, and celery then cook until tender. 
2. Pour in the chicken broth, and mix black-eyed peas with liquid, diced tomatoes and diced tomatoes with green chills, and garlic. 
3. Bring to a boil, reduce heat to low 
4. Simmer 45 minutes, or until rice is tender. 
5. Add more broth if soup is too thick.
6. Add in hot sauce and salt and pepper 

Adapted Original Recipe Source

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• 1 box Zatarain’s Yellow Rice Mix
• 1 can cream of poblano soup
• 2 stalks celery finely chopped
• 1 onion chopped
• 1 cup carrots well chopped
• 2 cloves garlic minced
• 1 cup frozen or canned corn
• 8 ounces cooked chicken breast diced

Directions:

1. To a dutch oven add celery, onions, carrots, and garlic cook until the vegetables are tender then add rice mix, corn, and 3-1/2 cups water to the pot. 
2. Bring to a boil then lower the temperature to medium. 
3. Cook covered for 25 minutes then add diced chicken, and soup. 
4. Cook for another 5 minutes or until heated through.

Serves 5

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• 1 (16 ounce) container fat free Greek yogurt
• 3 tablespoons mayonnaise (full fat)
• 1 tablespoon honey
• 1 small box finely chopped spinach (frozen)
• 4 scallions, finely chopped
• ⅓ Cup water chestnuts, finely minced
• ⅓ Cup green bell pepper, finely minced
• ⅓ Cup carrot, finely minced
• 3 small cloves garlic, finely minced
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ tablespoon dried minced onion
• ½ teaspoon garlic powder
• ½ teaspoon dill weed
• ¼ teaspoon freshly ground black pepper

Directions:

1. This recipe must be made at least 24 hours before you need it!!
2. Defrost frozen spinach then squeeze until all the liquid is gone from the spinach. The spinach must be completely squeezed dry. This will help to prevent the dip from being watered down.
3. Cut the spinach into small pieces the finer the better.
4.  Mix all the ingredients together until well combined.
5.  Allow the dip to refrigerate overnight.

Original Recipe Source

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