November 2019– Katie Bauer with WW (formerly Weight Watchers) stopped into Good Day Rochester Wednesday to share some healthier meals using Thanksgiving leftovers.
The recipes are below; for more healthy recipes and information, you can visit the WW website here.
Poblano and turkey chili
Serves: 1 | SmartPoints Per Serving: 5
Ingredients:
1 tsp olive oil
12 medium, chopped poblano chile
1 medium, sliced uncooked scallion
1 12 tsp chili powder
1 pinch ground cumin
1 pinch table salt
1 34cups, fire roasted with garlic variety canned diced tomatoes
3oz, thickly shredded cooked turkey breast without skin
13 cups canned navy beans
14 cups water
14cup(s), chopped (plus extra for garnish, optional) cilantro
1 Tbsp reduced-fat sour cream
1 splash of hot sauce (optional)
Instructions:
Heat oil in small saucepan over high heat. Add poblano and scallion; cook, stirring occasionally, until peppers are charred, 5 minutes.
Stir in chili powder, cumin and salt. Add tomatoes, turkey, beans and water; bring to a boil. Reduce heat to medium-low; simmer 2 minutes. Spoon into a bowl and stir in cilantro; top with sour cream. Serve with hot sauce and fresh lime.
Knife-and-Fork Italian Turkey and Pepper Sandwich
Serves: 1 | SmartPoints Per Serving: 4
Ingredients
1 tsp extra virgin olive oil
1 cup(s), red and yellow varieties, sliced uncooked bell peppers
12cups, chopped, sliced uncooked onions
2 medium garlic cloves, minced
12 tsp fennel seeds
12 tsp dried oregano
12 cups, shredded cooked skinless light turkey meat
1 small fresh tomato, cut into chunks (3/4 cup)
1 pinch table salt
1oz, toasted Italian bread
2 Tbsp, fresh, sliced basil
Instructions:
Heat oil in a medium nonstick skillet over medium-high heat; cook peppers and onions, stirring occasionally, until golden brown, about 5 minutes.
Stir in garlic, fennel seeds, and oregano; cook, stirring, 30 seconds. Add turkey; toss to coat. Stir in tomato and salt; cook, stirring occasionally, until tomato softens and everything is heated through, 1-2 minutes. Spoon onto toast and sprinkle with basil.
Pumpkin Spice Cheesecake-Stuffed Baked Apples
Serves: 4 | SmartPoints Per Serving: 5
Ingredients:
4 large, Honeycrisp apples, about 8 oz each
1/2 cup plain fat free Greek yogurt
3oz, softened low fat cream cheese
2 12 Tbsp maple syrup
1 tsp vanilla extract
12 tsp pumpkin pie spice, plus more for garnish
1 large egg
4 Tbsp fat free whipped topping
Instructions:
Preheat oven to 350F. Cut off a 1/4- to 1/2-inch slice from top of each apple. Scoop out apple flesh and core with a melon baller to leave a 1/4-inch-thick shell. Discard core; reserve remaining apple flesh for another use. Arrange apples, cut side up, in an 8-inch square glass baking dish. Cover with plastic wrap; pierce once to vent. Microwave on High for 5 minutes. Carefully uncover dish.
Combine yogurt, cream cheese, maple syrup, vanilla, and pumpkin pie spice in a medium bowl. Beat with an electric mixer at medium speed until smooth, about 1 minute. Add egg; beat until well blended, about 1 minute. Divide mixture evenly among microwaved apples in baking dish. Bake, uncovered, at 350F until filling is set, about 20 minutes. Cool slightly if serving warm, or cool to room temperature and then cover and refrigerate if serving chilled.
Just before serving, top each stuffed apple with 1 Tbsp whipped topping and dust lightly with pumpkin pie spice.
Serving size: 1 filled apple and 1 Tbsp whipped topping