• 2 Cups of Plain Non Fat Yogurt
• 1 Packet of Ranch Salad Dressing Mix
• Fresh Cut Vegetables

Directions:

1. In a medium mixing bowl add 2 cups of plain nonfat yogurt
2. Next to the yogurt add one envelope of ranch dressing mix. 
3. Mix well and serve with your favorite veggie sticks or crackers.

1 Weight Watchers PointsPlus

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• 3/4 cup orzo pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon all-purpose flour
• 1 cup fat free milk
• 1-1/2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (I just used grated Kraft)
• Salt and Pepper to taste

Directions:

1. Cook orzo according to package directions. Drain and run under cool water to stop the cooking process, then set aside.
2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent. I under cooked them a bit for a little added crunch.
3. Whisk in flour and cook for around 1 minute then whisk in milk, and cook, whisk constantly, until slightly thickened, about 3-4 minutes.
4. Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste. Cook another minute or two to insure the dish is heated all the way through.
5. A nice variation would be to add extra steamed vegetables or chicken chunks to make it more of a main dish.
6. Serve immediately.

Original Recipe Source

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• 4 Slices of bacon (uncooked)
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 16 ounce can of diced tomatoes
• 1-1/2 cups of water
• 3/4 cup of uncooked quinoa
• 2-1/2 teaspoons of chili powder
• 1 tsp. salt
• 1 teaspoon brown sugar
• 1/2 teaspoon Worcestershire sauce
• Dash of pepper

Directions:

1. Dice up bacon pieces then add them to a skillet, cook until crispy and pour off half the fat
2. Add to the skillet chopped onion, and bell pepper cook until tender, but not brown
3. Add remaining ingredients, mix well, then cook covered for 20-30 minutes or until most of the liquid has evaporated. 

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• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 2 cups frozen corn kernels
• 1-14.5-oz cans diced tomatoes w/chilies (Rotel)
• 16 oz. can diced tomatoes
• 1 packet taco seasoning
• 1/4 tbsp. cumin
• 1/2 tbsp. chili powder
• 16 oz. boneless skinless chicken breasts

Directions:

1. To a large pot add diced chicken breast. Cook until chicken is cooked through. You can leave the breast whole but they will take longer to cook. Allow to cool then shred the chicken. Set aside but do not remove any drippings from the pot.
2. To the pot add bell pepper and onion, cook until tender you can add a little water if you vegetables start drying out while cooking.
3. Add all remaining ingredients and mix well
4. Bring chili to a boil then cover and turn the heat down to medium or medium low
5. Allow the chili to simmer for one hour covered, stir occasionally
6. Serve over cooked rice or quinoa

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