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Family-friendly recipes from a frugal gal that likes to eat

Archive for the tag “Points Plus”

Skinny Spinach Dip

For the most part, I eat a pretty well-balanced diet, but sometimes I go through slumps. Weeks when I think to myself, did I eat a vegetable today? How about a piece of fruit? No? Oh, ok then.

You can tell I’m having one of these weeks when you see me slurping several of these.


Iced. Coffee. I only buy these tasty drinks on days when I’m just dragging. I finally realized that poor diet = poor energy (and -$2.75 in my bank account!), so I’ve stocked my fridge with tons of colorful produce that I plan to enjoy all week.

Since eating carrot sticks and celery stalks can get kinda boring, I decided to make a creamy, low-fat spinach dip to accompany them. This dip is packed with healthy spinach and scallions and silky sour cream and ricotta.

Skinny Spinach Dip
from Weight Watchers Simply the Best cookbook
Makes 4 servings


1/2 cup non-fat sour cream
1/2 cup part-skim ricotta
2 tsp lemon juice
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Half a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup water chesnuts, chopped
4 scallions, thinly sliced


  1. In a medium bowl, combine the sour cream, ricotta, lemon juice, garlic, salt and pepper. Whisk until well combined.
  2. Stir in spinach, water chestnuts and scallions until well combined.
  3. Refrigerate, covered, until the flavors are blended, at least one hour.

Serve with veggies and crackers.

Nutrition Information: 83 calories, 3 g total fat, 2 g saturated fat, 10 mg cholesterol, 360 mg sodium, 8 g carbohydrates, 1 g dietary fiber, 7 g protein

2 Points Plus per serving


Lighter Southwest Eggrolls (or wontons!)

Today’s recipe doesn’t come from a blog or a website or even a cookbook. It comes from me. This is the first time I’ve ever “created” a recipe for the blog. Sure, I’ve made plenty of “cook whatever’s in the cupboard” meals, but this is the first time I’ve actually taken notes while I cooked, and I’m so excited with the outcome!

Behold! Lighter Southwest Eggrolls!

Or, if you prefer, wontons!

I preferred the eggrolls because there was more cheesy filling to enjoy, plus they were easier to roll up.

Lighter Southwest Eggrolls


20 wonton wrappers
9 oz of boneless, skinless chicken breast (I used tenders)
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp dried parsley
pinch of cayenne pepper
1/2 cup fat-free shredded cheddar cheese
1/2 cup corn
4 oz can diced green chiles
vegetable oil cooking spray


  • Preheat oven to 375 degrees.
  • Season chicken breast with chili powder, cumin, salt, parsley and cayenne pepper. Saute chicken in a skillet coated with cooking spray over medium high heat until the chicken is done. Dice the chicken.
  • In a medium-sized bowl, combine chicken, cheese, corn and green chiles. Stir until well combined.
  • Spray a large cookie sheet with cooking spray.
  • For eggrolls, take two wonton wrappers and lay then next to each other, overlapping them.
  • Place about a tablespoon of filling across the center of the wonton wrappers. Lightly wet all edges of the wonton wrappers with water (just dip your finger in a small bowl of water). Fold the sides in and roll up like a burrito. Place the eggroll on the cookie sheet and spray the top with cooking spray. Repeat until all wrappers are gone. This will make ten eggrolls
  • If you want to do the wontons instead, just use one wonton wrapper and fill with a teaspoon of filling. Wet the edges. Fold in half and pinch the wonton on all sides. Place on cookie sheet and spray with cooking spray.
  • Bake the eggrolls until crispy, flipping over half way through. For me this took 16 minutes. Just keep an eye on them.
  • The wontons only take about 8-10 minutes.
  • Let eggrolls/wontons cool for a few minutes. Serve with a dollop of sour cream and sliced scallions.


Yields 10 eggrolls or 20 wontons. Serving size is 2 eggrolls or 4 wontons. 5 Points Plus per serving.

Quick Chicken Cordon Bleu for Two

What on Earth did I do before Pinterest? This site has made my life in the kitchen so much easier. Before Pinterest, I’d randomly print out recipes (and always lose them!) or save the link as a ‘Favorite’, which seems like a good idea until you have 50 recipes in one crazy column! Pinterest allows me to save my recipe “To-Dos” in one convenient spot until the time comes. Today’s recipe has been sitting in my “Weight Watchers” board for far too long.

This Chicken Cordon Bleu recipe is definitely quick, easy and the perfect main dish for a big manly eater like me my husband.

Quick Chicken Cordon Bleu for Two
Slightly adapted from Eating Well
7 WW Points Plus per chicken breast


2 boneless, skinless chicken breasts (10-12 ounces)
1/4 teaspoon freshly ground pepper, divided
1/8 teaspoon salt
3 tablespoons shredded Swiss cheese
1 wedge Laughing Cow Garlic and Herb cheese
2 tablespoons Panko breadcrumbs
1 teaspoon dried parsley
2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped ham (about 1/2 ounce)


  1. Preheat oven to 400°F.
  2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and Laughing Cow in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley and 1 teaspoon oil in another bowl.
  3. Heat the remaining 1 teaspoon oil in a medium, ovenproof skillet over medium heat. Cook the chicken until browned on both sides, about 3 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F. This took about 10 minutes.

Since this chicken is a bit rich tasting, I served it with some plain steam-in-a-bag vegetables, and it was the perfect combination. I was so excited to try this that I cut into it before I took a pic, so that’s why it looks a little weird. I hope you enjoy!

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