Weight Watchers Mexican Chicken Breasts

Ingredients:

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup light sour cream

Directions:

1. Place chicken breasts and taco seasoning in a sealable plastic bag, shake to coat well.
2. Spray casserole dish with Pam.
3. Place breasts in casserole.
4. Bake 30 minutes at 375 degrees.
5. Top with salsa about 5 minutes before breasts are done.
6. Top with sour cream before serving.

1 Breast is 4 Points

Weight Watchers Lime Chiffon Pie

Ingredients:

2/3 cup boiling water
1 (0.3 oz) box sugar-free lime flavor gelatin
Ice cubes
1/2 cup cold water
2 cups sugar free, fat free frozen whipped
topping, thawed

1-1/2 tsp lime zest
2 tbsp lime juice
1 (6 oz) reduced-fat graham cracker crumb crust

Directions:

1. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.

2. Whisk in the whipped topping, lime zest and juice. Refrigerate 15 minutes or until mixture
is thick enough to mound. Spoon into crust.

3. Refrigerate about 4 hours or until firm.

Optional: 

Garnish with thin lime slices for a nice presentation if desired.

Yield: 8 equal sized servings

Weight Watchers PointsPlus+ = 4

Weight Watchers Lemon Bars

Ingredients:

¾ c. flour
¼ c. powdered sugar
3 T. chopped pecans
⅛ tsp. salt
2 T. butter, cut into small pieces
2 T. canola oil
¾ c. sugar
2 T. flour
1 tsp. grated lemon rind
½ c. fresh lemon juice
2 eggs
1 egg white
2 T. powdered sugar

Preheat oven to 350 and spray an 8 inch square pan with nonstick spray.Combine the first four ingredients in a food processor and pulse until mixed. Add the butter and canola oil and process until mixture resembles coarse crumbs. Press into the bottom of the 8 inch pan and bake for 20 minutes or until lightly browned. Reduce oven temperature to 325.

Combine sugar and next 5 ingredients ( through egg white) in a medium bowl until smooth. Pour over crust and bake for 20 minutes or until set. Remove from oven and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 T. powdered sugar

Weight Watchers Mini Cherry Cheesecake

Ingredients:

3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry

Directions:

Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.

In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.

In a medium bowl, using an electric mixer,
beat both types of cream cheese until fluffy.
Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.

Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.
Top each cheesecake with 1 tablespoon
cherry pie filling. Yields 1 cheesecake per
serving.